Committed to taking guests on a “culinary exploration through their senses,” Kissaki Miami is hosting a special edition tuna cutting ceremony during Art Basel. On Thursday, December 5th at 6:30 PM sushi lovers and culinary enthusiasts alike are invited to enjoy a succesion of dishes prepared with Bluefina Tuna and an open bar from 6:30 – 7:30 PM featuring drinks by Heaven Sake and Elleven Vodka. This unforgettable experience will celebrate the tradition of sushi and showcase the restaurant’s commitment to sustainable sourcing.

Executive Chef Benjamin Tellez will give a live demonstration of the meticulous and ceremonial process of butchering an entire Bluefin Tuna. The event will offer guests a rare opportunity to witness this ancient culinary practice firsthand while learning about the cultural significance of tuna in Japan. Guests will get a firsthand glimpse behind the precision and artistry of the pristine cuts and enjoy dishes made from each part of the tuna.

During this interactive demo, Chef Ben will share insights on the sustainable sourcing practices that Kissaki Miami follows, as well as the techniques and tools involved in the tuna cutting process Kissaki takes their quality very seriously and is one of the few restaurants to have their own fishery and wildlife license. Garry Kanfer, owner of the Kissaki in Miami and NYC also runs the fish importing company, One Ocean USA as Kissaki only uses the freshest ingredients, including Hokkaido uni, scallops and toro sourced directly from Japan within 24 hours.