Kuriya head chef Nakagawa Takahiro (left) holds up the ‘kama’, or collar, of the fish. It’s the first piece that’s removed, and contains a bit of flesh, but it’s usually not on the menu. Once the ‘kama’ is removed, it’s easier to separate the head from the body.
Chef Nakagawa Takahiro of Kuriya battles a Pacific bluefin tuna in an awesome demonstration of his cutting skills.
Chef Nakagawa Takahiro may have been garnering word-of-mouth reputation among Bangsar diners for his delightful kaiseki offerings at the KL branch of Kuriya. But with 28 years of experience in the food industry, it’s not just cooking that he does well.
The 50-year-old Osaka native has recently been featuring on local food blogs as the star of Kuriya’s ongoing campaign to promote the restaurant’s super-fresh air-flown seafood.
The campaign’s gimmick is simple yet awesome: Watch Nakagawa battle a Pacific bluefin tuna. While chef demonstrations are common enough, witnessing one slash a whole tuna down to size is something else.