THE DOME brings back its live Tuna Cutting Ceremony on November 20, led by Chef BULIZO. Watch as a whole tuna is expertly carved at the Chef's Table, revealing different cuts including akami, chutoro and otoro, each with its own flavour and texture. The freshly prepared cuts will feature in a specially curated omakase menu, giving guests the chance to enjoy the fish straight from the cutting board to the plate. Guests can also request less common parts, such as tuna cheek or eye, subject to availability. Menus start at RMB 1,380 per person, with sake included. The event starts at 7pm.

A Live Whole Tuna Cutting Ceremony

On November 20, THE DOME brings back its live Tuna Cutting Ceremony, with Chef BULIZO demonstrating the traditional craft of breaking down a whole tuna. Guests can watch the fish being carved in front of them, offering a closer look at the different cuts and textures found in a single fish.

Discover the Different Cuts

The ceremony highlights several prized parts of the tuna, each offering a different flavour and texture. Akami, the leanest cut, has a clean, distinct tuna flavour and a firm yet tender texture. Chutoro, taken from the belly, offers a balance of lean meat and delicate fat, while otoro is the fattiest cut, known for its marbling and rich, buttery texture.

From the Cutting Board to the Omakase Menu

The freshly cut tuna will be served as part of a specially curated omakase menu, featuring akami, chutoro and otoro prepared as sushi or sashimi. Guests who spot a particular part of the fish during the ceremony can also ask the chef to prepare it separately. Less common cuts, including tuna cheek and eye, may be available upon request, depending on the fish and availability.

The menu concludes with a grape and amaretto sorbet, combining sweet grape flavours with subtle nutty notes.

Dinner & Sake

The evening combines the live cutting demonstration with a full omakase dining experience. Sake is included, with 300ml provided for one guest or 700ml for two guests.

Event Details

Date: November 20, 2026 (Friday)
Time: 7pm
Venue: THE DOME, The Bund, Shanghai
Menu: From RMB 1,380 per person
Sake: 300ml for one guest / 700ml for two guests
Live demonstration: Whole tuna cutting led by Chef BULIZO