We managed to score limited seat to this year’s bluefin tuna cutting at Warabi, in collaboration with @Oceania_seafoods. It was one of the more premium cuttings of Melbourne, costing $450 per person.
Our tuna was about 180 kg.
This tuna was caught 2 days before the event so this was the freshest cut we’ve ever eaten. While we waited for the cutting show to finish (~30 minutes), there was a dish of truffle butter edamame served.
Omakase
This was koniko, tuna katsuobushi and yuzu kosho.
The masterpiece ✨ We got 2 thick cuts of akami, chuutoro and otoro, served with Japanese wine.
This was tuna sansho-yaki, cooked over charcoal.
This was a negima jiru. It was simple and heartwarming.
This was such a delicious tuna slider. It was maguro katsu in a brioche bun.
This was an akami nigiri.
The chuutoro nigiri ✨
The beautiful otoro nigiri ✨
This was the ultimate torotaku.
This was A5 Yamagata wagyu.
This was abalone donabe gohan, with abaolone liver sauce.
Our dessert was a maneki-neko monaka.
Service
This was our first dining experience at Warabi, and wow, the premium pricetag makes sense for such a high-end establishment in the W Hotel. Chef Hajime was very sociable, the other sous chefs were great too. And the staff helping with alcohol was attentive. The pacing of this menu was great too, despite a full tuna cutting show. We ended after 3 hours of dining.
Review
This was an exceptional dining experience. It was pricey, so we’re debating doing the tuna cutting again. However we did return for their Winter omakase (LINK) to judge the standard experience properly.
Thanks for reading. Happy eating.
Thanks for reading. Happy eating.
