Georgetown sushi restaurant Kyojin will host a live bluefin tuna carving by Chef Saran “Peter” Kannasute on Thursday, October 22, a standing tasting reception priced at $130 per person.
Chef Saran Kannasute Breaks Down a Whole Bluefin in Front of Guests
Kannasute was born in Bangkok, grew up in his family’s restaurant, and has worked as an executive sushi chef since 2002. He is a Washington Post accredited chef and a first-place winner in cooking competitions around the country, and he previously led the sushi program at The Sushi Bar and worked at Zabb DC and RA Sushi. He hosts this carving once a quarter, so October 22 is the last scheduled chance of the season.
The Menu Pairs Freshly Carved Tuna With Merolin Caviar and IWA Sake
The evening is presented with Merolin Caviar and IWA Premium Sake, and the chef-curated menu runs long. Expect passed bites, dishes built around the freshly carved bluefin, and specialty selections featuring Merolin Caviar. Live music plays throughout. Beverages are sold separately from the à la carte menu, which will include an exclusive caviar cocktail created for the event.
Sushi Fans and Social Diners Will Feel at Home in This Format
This is a standing cocktail and tasting reception, so guests can move through the space freely, and seating is available for anyone who wants it. That setup makes it a strong pick for a date night with some mingling, a small group, or a solo diner who likes talking to chefs. Watching a skilled chef break down a whole bluefin is pure dinner theater! Arrive near the 5:30 PM welcome for the best view of the carving.
Kyojin is located at 3315 Cady’s Alley NW, Suite B, in Georgetown. Tickets are $130 per person and prepaid, with tax, gratuity, and a service fee applied at checkout, and drinks are charged separately.
Guests are welcomed beginning at 5:30 PM on Thursday, October 22, through the Live Bluefin Tuna Carving Experience page on OpenTable.
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