Braised Bluefin Tuna with Garlic and Fermented Black Bean Sauce by Fumiya Kase (a Michelin-Starred Chef-owner) 100-110g

An exceptional creation by Fumiya Kase, the Michelin-starred owner-chef of L'orgueil in Tokyo’s Minami-Aoyama, awarded one star for seven consecutive years. Crafted from the rare kama cut of premium bluefin tuna – a prized collar section that yields only a small amount from each fish – this delicacy is available in strictly limited quantities. The French confit technique is applied, gently simmering the tuna at a low temperature in its own naturally released fat, sealing in every drop of umami. This produces a moist, tender texture and a depth of flavour that lingers on the palate. Aromatic garlic, the rich complexity of fermented black bean sauce, and the nutty aroma of toasted sesame come together to create a refined fusion of Japanese, Chinese, and French influences. Exquisite with steamed rice – where each bite will have you reaching for more – it also pairs beautifully with wine or sake, and makes a luxurious addition to pasta or stir-fries.