How to break down Blue Fin Tuna block by Michelin Star Chef

Sushi Kimura Singapore
2018-now Michelin 1 star
By Chef-Owner Tomoo Kimura
Website: www.sushikimura.com.sg/
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Facebook: / sushi.kimura. .
Instagram: / sushikimurasg

[@huichiehliudalery4930]

You’re The best

[@frankietang1551]

Glad to see you’re serving the food with your hands wearing gloves !

[@ignaciolooez4870]

Beautiful

[@derMcSven]

Thanks I like those tutorials to learn more about sushi

[@ktg7933]

That's really helpful and your explanation is perfect. Thank you. ありがとうございます。

[@italicizer2435]

That Tuna is slightly off being "fresh".... its starting oxidation on the outside thats why when he cuts into it, you can see a darker brown on the outside. Also its been so long that the skin is basically falling off of it.

[@Tuiyui98]

Explanations are great! Making it look a lot easier than I bet it actually is!

[@pathos7527]

Thank you chef, the detailed explanations are appreciated

[@imma5269]

Great video thank you!

[@Ginkoof]

Thank you! This is going to help me so much

[@Joey001]

Hello Sensei, how long we can use the fish well on the fridge?

[@oguzcan5845]

what kind towel are u using and how long we can store like this? Thank you Chef!

[@SuperChar999]

It’s called tuna paper, or maguro paper. Or toro paper, but we call it tuna paper in the restaurant