Recently, I had the chance to witness the live carving of a 216-pound bluefin tuna at the Uchi sushi restaurant located in West Hollywood. The experience unfolded on the patio, in front of diners eagerly awaiting their meal.
Chef Joel Hammond skillfully removed the scales and carefully disassembled the head and collar of the fish, eventually dividing it into sizable sections. He showcased various cuts, including the highly sought-after fatty otoro.
Almost immediately, the tuna was transformed into sushi and assorted small plates. We sampled both the lean bluefin tuna and the rich, fatty collar, which, I must say, were incredibly fresh, absolutely tender, and practically melted in my mouth.
This complimentary event has become a monthly highlight at Uchi. Hammond came up with the concept because he was already breaking down a whole tuna every week in private. In fact, a single tuna can sustain the restaurant for an entire week.
“I thought, why not break down a tuna on our patio?” Hammond shared, explaining his idea of offering an extended happy hour with special menu items centered around the tuna.
This initiative not only attracts more visitors to Uchi but also doesn’t incur additional costs for the restaurant.
As a result, several upscale sushi restaurants across the country are embracing the idea of turning tuna butchery into a dinner performance.
Hammond noted that he believes other chefs have similarly adopted this concept, attributing the trend to the influence of social media.
Before his time at Uchi, Hammond worked at the renowned Morimoto restaurant in New York City, where tuna breakdown events often came with a hefty price tag of $400 per person. He aimed to provide a much more relaxed and inclusive version of that experience.
During my visit in October, handrolls prepared with the bluefin tuna were offered at prices ranging from $12 to $16 each. For two pieces of nigiri, the cost was between $18 and $24, while small plates priced between $14 and $26 added to the variety.
Hammond explained that the tradition of tuna breakdowns originates from Japan and is usually quite formal and expensive. “We just want it to be casual and fun on our patio,” he emphasized. “We aim to create an atmosphere where you can relax outside, enjoy a few cocktails, savor some small plates, and perhaps grab two-for-one sushi bites—all while taking in a full show.”
