Tuna Training Day
A Special Training by Sushi Master Owari San
Date: 25th October 2024
Location: Doju
Our Journey
Back in 2013, Mika was a kitchenhand at a Japanese restaurant where Owari San was the sushi chef. Every day, Mika cooked sushi rice while Owari San meticulously checked its texture and seasoning. That early experience sparked a deep respect for the craft and precision required in sushi preparation.
A Day with Owari San
Owari San visited Doju for a special training session, teaching our team how to break down and handle bluefin tuna from Port Lincoln, dry aged for two weeks in-house. Watching him work was truly inspiring — his incredible skills and artistry come from years of dedication and passion.
We were also lucky to work with one of the finest bluefin tunas in Australia, sourced in season from KIN Seafood, a supplier we deeply trust for quality and sustainability.
Behind the Knife
Our team gained hands-on experience breaking down a large bluefin tuna, learning how to utilise each part of the fish with minimal waste. We learned a lot, had fun, and even tasted different parts of the tuna! It was an inspiring day of skill-building, teamwork, and discovery.
Huge thanks to Owari San for a fantastic day! Arigato gozaimasu!
Learn more about our trusted supplier at KIN Seafood.
What we learn outside the kitchen inspires what we create inside it. Experience the results at Doju —
Book your table today.