The Aporia · At this LA sushi restaurant, dinner starts with a 200-pound tuna carving show

At this LA sushi restaurant, dinner starts with a 200-pound tuna carving show

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Zhao, H. (2026, October 10). At this LA sushi restaurant, dinner starts with a 200-pound tuna carving show. New York Post. https://nypost.com/2026/10/10/lifestyle/uchi-west-hollywood-turns-216-pound-bluefin-tuna-into-live-sushi-show/

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Quick Summary

Chef Joel Hammond at Uchi in West Hollywood performs a live tuna carving show with a 216-pound bluefin tuna, breaking it down for diners to watch before serving it as sushi and small plates. This event, which costs around $14 to $26 per item, is part of a growing trend among high-end sushi restaurants that use social media to attract guests without extra expense. Hammond developed the casual, patio-based show to offer an accessible alternative to formal, expensive tuna carving events found in Japan and other upscale establishments.

Written by AI on 2026-10-10, from this article's own text only (the story summary below draws on all the coverage).

AI analysis

Story summary

At the sushi restaurant Uchi in West Hollywood, California, chef Joel Hammond recently hosted a unique dining event where he carved up a 216-pound bluefin tuna live on the patio. Diners watched as Hammond stripped off scales and separated different cuts of the fish, including the prized fatty otoro. The tuna was then immediately turned into sushi and small plates that patrons could enjoy while watching the show. This event is part of a new monthly tradition at Uchi, inspired by chef Hammond's weekly practice of breaking down an entire tuna behind closed doors. By bringing this process out front, Uchi aims to attract more guests and enhance customer experience without incurring additional costs.

Written for “Sushi Restaurant Tuna Carving Show” on 2026-10-31, grounded in this article and the 0 other(s) covering the same event.

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Who wrote this

Helen Zhao

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🔮 Many Los Angeles voters criticized the effectiveness of Mayor Karen Bass’ homelessness and policing policies when presented with her proposals, without being told which mayoral candidate supports them.

2026-10-31 · assertive framing · LA voters criticize Karen Bass’ policies without knowing they’re hers: ‘A Band-Aid on the problem’

🔮 Los Angeles voters are facing a grim choice in the race for mayor, with some so disillusioned by Karen Bass’ leadership that they are backing her for another four years simply because they believe her challenger would be even worse.

2026-10-22 · assertive framing · Fed-up LA voters rage about Karen Bass — but fear Nithya Raman is even worse: ‘She rolled her eyes’

Also by Helen Zhao

LA voters criticize Karen Bass’ policies without knowing they’re hers: ‘A Band-Aid on the problem’

2026-10-31 · New York Post

Fed-up LA voters rage about Karen Bass — but fear Nithya Raman is even worse: ‘She rolled her eyes’

2026-10-22 · New York Post

Nothing else under this byline is closely related to this article, so these are simply their most recent.

Claims (17 extracted, 0 hedged)

I watched as a 216-pound bluefin tuna was carved up live in front of the audience that was about to eat it, on the patio of sushi restaurant Uchi in West Hollywood. asserted

that → watch → Hollywood

Chef Joel Hammond stripped off the scales and dismantled the head and collar, before separating the fish into large sections. asserted

Hammond → strip → sections

He held up different cuts, including the prized, fatty otoro. asserted

He → hold → otoro

Immediately after, the tuna was made into sushi and small plates. asserted

tuna → make → sushi

We tried the lean bluefin tuna as well as the fatty bluefin tuna collar, which were so fresh and tender, and melted in your mouth. asserted

which → try → mouth

Hammond says the idea came about because he was breaking down a whole tuna every week anyway, behind closed doors. asserted

he → say → doors

One tuna can feed the restaurant for a week. asserted

tuna → feed → week

“I was like, well, why don’t I just break down a tuna out on our patio and we can offer some extended happy hour, fun special menu things all revolving around the tuna,” Hammond said. asserted

Hammond → break → tuna

The experience brings Uchi more guests and exposure, but doesn’t cost the restaurant anything extra. asserted

experience → bring → anything

That’s why more high-end sushi restaurants around the US are turning tuna butchery into dinner theatre. asserted

restaurants → ’ → theatre

“I really think a lot of chefs kind of at the same time that we started doing things kind of came up with that same idea as well,” Hammond said, crediting the trend to social media. asserted

Hammond → think → media

Prior to Uchi, Hammond worked at Japanese restaurant Morimoto in New York City, which hosted extravagant tuna breakdown events costing $400 per person. asserted

which → work → person

He wanted to create a much more casual and accessible version of the experience. asserted

He → want → experience

During our October visit, handrolls made from the bluefin tuna ranged from $12 to $16 each. asserted

handrolls → make → 16

Two pieces of nigiri cost $18 to $24 and small plates were priced at $14 to $26 each. asserted

plates → cost → 26

The tuna breakdown show originated in Japan, and is typically very formal and expensive, Hammond said. “With us, we just want it to be casual and fun on our patio,” he added. asserted

he → originate → patio

“Make it something where you can go sit outside, have a couple cocktails, eat some small plates and two-for-one sushi bites and actually get a deal while watching a full show.” Download The California Post App, follow us on social, and subscribe to our newsletters asserted

you → make → newsletters

At this LA sushi restaurant, dinner starts with a 200-pound tuna carving show

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Claims (17 extracted, 0 hedged)