TENrei: The Art Of Tuna Ceremony

TENrei: The Art Of Tuna Ceremony runs on the second and fourth Tuesday of each month at Los Mochis London City, 100 Liverpool Street. It's a ten-course omakase built around a whole bluefin tuna the size of a sofa, which is wheeled into the restaurant on a steel trolley and broken down right in front of you at the sushi counter. Executive Head Chef Leonard Tanyag, who also runs the Juno omakase in West London, fillets the fish and talks through its journey, including the ikejime method used to kill it and keep the muscles completely relaxed. You're invited to touch the fish before it's carved and to scoop fresh tuna directly from the exposed cross-section.

The tuna comes from Balfegó, the first Spanish fishing company to be B Corp certified, which targets only adult bluefin. The meal that follows runs ten courses across the belly, cheek and back, with a subtle Mexican twist: toro-stuffed tostados in a sweet potato shell, otoro on crispy rice, sashimi, nigiri, handrolls, carpaccio and maki, finished with a lemongrass crème brûlée. Seating is limited to 12 places per session, so it's a small group around the counter. It costs £195 per person, with optional sake or wine pairings at £110.