Omakase Kyara Sake Bar will mark its third anniversary with a signature Bluefin Tuna Cutting event on Saturday, Jan. 31, from 5 to 8:30pm, commemorating three years of chef-driven omakase dining in Las Vegas.

Led by Chef Winston Matsuuchi, the evening opens with a taiko drum performance, setting an energetic tone before the chef introduces the whole bluefin and begins the ceremonial breakdown. As the event unfolds, he demonstrates how each section is approached differently, highlighting texture, fat content and intended use while preparing courses that move from delicate to rich in thoughtful progression.

Guests will experience a range of bluefin cuts served sequentially, including akami (lean red meat), chutoro (semi-marbled belly), otoro (full marbled belly) and kama (collar), along with other prized sections that showcase the versatility of the fish. The menu extends beyond sashimi to include cooked and composed dishes such as tuna katsu, tuna carpaccio, poke, skewers and handrolls.

Tickets

Shared Table Seating (for two) – $200 per person

Counter End Seat – $300

Booth for Six Guests – $1,000