HUT SAKE BAR continues to thrill in LaLaport Bukit Bintang City Centre, hosting its first Bluefin Tuna Cutting Ceremony recently and unveiling its new upgraded Premium Buffet Dishes.
Chef Otsuka Kenji, a skilled Japanese chef with years of experience at Michelin-starred restaurants abroad, came together with Hut Sake Bar’s chefs to conduct the tuna cutting ceremony on 16 November 2024.
The centrepiece was a Fresh Bluefin Tuna, majestically weighing more than 90 kilograms, flown in directly from Japan for the ceremony.
Guests savoured specially curated dishes to spotlight the bluefin tuna’s exquisite taste and texture - a culinary masterpiece with full-bodied, buttery flesh, deep-red with a flavour that’s darker and bolder than most tuna.
The Bluefin Tuna Cutting Ceremony will be held monthly at a randomly selected partner restaurant. The remaining tuna meat will be sent to partner restaurants for sale, including Sushi Yoshi (LaLaport BBCC), Yakiniku Tenshin (Avenue K), Tengyu Omakase (Avenue K), Tsukiji Sushi (Avenue K), Tsukiji Sushi (Plaza Arkadia), Tsukiji Sushi (TTDI), and Tsukiji Sushi by Ten Omakase (Empire Shopping Gallery).
Hut Sake Bar has also newly launched its upgraded Premium Buffet menu starting at RM268.
The Premium Buffet includes the Premium Platter, a sensational showcase for Salmon, Oyster, Tako, Maguro, Chutoro, Aka Ebi, Caviar, Torigai, Shiro Maguro, Uni and Hamachi.
You can also relish the Super Platter, a masterpiece of Snow Crab, Salmon, Tako, Chutoro, Aka Ebi, Caviar, Torigai, Shiro Maguro, Kohada, Hotate, Uni and Hamachi, representing the best bounty of the oceans.
For meat enthusiasts, the Premium Buffet includes Champion Third-Generation Shimomura Wagyu Beef served as Sushi, Nabemono, Sando and Donburi.
Also savoury unlimited tastings of abalone, chutoro, Japanese oysters, engawa, snow crab, foie gras, three types of shellfish (torigai, akagai and mirugai) and more!
Visit us at Ground Floor | G-97.
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