Otoko and Head Chef Yoshi Okai will have a breakdown of a sustainably farmed, 180 pound pacific bluefin tuna, just in from Kindai University in Osaka, Japan. Guests can immerse themselves in the breakdown process while enjoying freshly cut bluefin bites, nigiri, and sake tastings from multiple vendors. Additional specialty cocktails and a curated beer selection will be available for purchase from the Watertrade team.
Otoko and Head Chef Yoshi Okai will have a breakdown of a sustainably farmed, 180 pound pacific bluefin tuna, just in from Kindai University in Osaka, Japan. Guests can immerse themselves in the breakdown process while enjoying freshly cut bluefin bites, nigiri, and sake tastings from multiple vendors. Additional specialty cocktails and a curated beer selection will be available for purchase from the Watertrade team.
Otoko and Head Chef Yoshi Okai will have a breakdown of a sustainably farmed, 180 pound pacific bluefin tuna, just in from Kindai University in Osaka, Japan. Guests can immerse themselves in the breakdown process while enjoying freshly cut bluefin bites, nigiri, and sake tastings from multiple vendors. Additional specialty cocktails and a curated beer selection will be available for purchase from the Watertrade team.
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