By Phuong Anh August 14, 2026 | 07:00 pm PTGet VnExpress first in Google Search
Five chefs carved a 220-kilogram Japanese bluefin tuna in Hanoi on Aug. 13 after the fish was purchased in Tokyo and flown to Vietnam that same day.
The bluefin tuna was bought at Tokyo’s Toyosu Fish Market and is valued at nearly VND1 billion ($38,260) including auction fees and air transport.
It was showcased at a restaurant in Hanoi as part of Taste of Japan, an annual culinary and cultural series launched in 2023 to mark the 50th anniversary of diplomatic ties between Vietnam and Japan.
Caught off Oma Town in northern Japan, known for premier tuna, bluefin tuna is priced at 17,000 yen – 20,000 yen (US$107 – $126) per kilogram locally. In Vietnam, it can reach VND6 million ($230) per kilogram.
At this year’s first auction at Toyosu Fish Market, the top bid for a tuna reached $3.2 million for a 243-kilogram fish, CNN reported.
The ritual of carving a tuna is a common feature at events showcasing Japanese culinary culture. Many believe the practice brings good luck, prosperity, and peace.
According to Tran Hanh, CEO of Hatoyama Restaurant which organized the event, the 220-kilogram tuna carved by chef Kyo Nguyen (pictured) cost VND1 billion ($38,260), including the auction price and shipping to Vietnam.
Kyo has more than 27 years of experience in Japanese cuisine. He trained under Tomisawa Hirokazu, a Japanese Culinary Culture Ambassador, and has cooked for former Japanese Prime Minister Yukio Hatoyama on multiple occasions.
To carve the fish, the chefs used a specialized knife called Maguro Hocho, handcrafted by Japanese artisans. It is made from high-carbon Japanese steel, either Shirogami (white) or Aogami (blue).
A new knife sells for VND300 million ($11,480) in Tokyo and measures 1.2 – 1.5 meters long.
Bluefin tuna (kuro maguro) is highly prized in Japanese cuisine and featured at upscale restaurants. The fish is divided into three main cuts: otoro, chutoro, and akami.
Otoro, the fatty belly section, is considered the most valuable cut and makes up about 10% of the fish. Chutoro comes from the area between the belly and the back, with a moderate fat content, while akami is the lean meat around the fish’s central bone.
According to chef Nguyen Ba Phuoc, bluefin tuna weighing more than 100 kilograms are already considered large. At nearly 220 kilograms, the fish carved on the evening of Aug. 13 fell into the extra-large category.
After the ritual, the chefs turned the tuna into a variety of dishes for guests, including sashimi, sushi, and salad.
At the event, chef Phuoc (L) received an instructor certificate from the Japan Professional Chefs Association, alongside chef Kyo (R).
Phuoc is the first Vietnamese chef and the ninth in the world to earn the Taste of Japan gold badge, a title awarded to foreign chefs who excel at preparing traditional Japanese dishes.
He has also been appointed a Japanese Culinary Culture Ambassador by Japan’s Ministry of Agriculture, Forestry and Fisheries.
“I love sashimi, so I often attend Japanese culinary events,” said Dao Ngoc Trang, a visitor from nearby Thai Binh Province.
Many guests gathered to take part in the tuna-carving ceremony and enjoy Japanese delicacies.
DATE . 15/Aug/2026