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Currently Playing: We Butchered & Tasted a 200kg Tuna With a Sushi Master

What does it actually take to break down a 200kg bluefin tuna? After travelling to Cornwall to experience bluefin tuna fishing first-hand, we brought one back to the restaurant and learned how to butcher it properly with one of the world’s best sushi chefs: Endo Kazutoshi, the third-generation, Michelin-starred sushi master who, on 1st October, will open ENDO (a 10-seat omakase restaurant) and Moga (Endo's personal bar upstairs) in a two-storey Chelsea townhouse: https://www.endo-chelsea.com We break down the entire fish from head to tail, exploring the different cuts of tuna, how the fat content and texture change throughout the fish, and which parts are best suited to sushi, sashimi, grilling and cooking. Along the way, we taste some of the most prized and unusual cuts. In this video: •⁠ ⁠Break down a whole 200kg bluefin tuna •⁠ ⁠Learn professional tuna butchery techniques •⁠ ⁠Explore the different cuts of bluefin tuna •⁠ ⁠Taste lean, medium-fatty and fatty tuna •⁠ ⁠Learn how tuna is prepared for sushi and sashimi •⁠ ⁠Discover rarely seen cuts •⁠ ⁠Learn traditional Japanese sushi techniques •⁠ ⁠See how different parts of one tuna can taste completely different Subscribe for more chef-led techniques, restaurant cooking and deep dives into the ingredients we use every day.