Tuna is landed at the fishing port in Nachikatsuura Town all year round, regardless of the season. Nachikatsuura is known as the town with the largest catch of fresh tuna in Japan, and the port attracts tuna fishing boats from all over the country. Basically, tuna sold at Tsukiji in Tokyo and stores nationwide is frozen and transported when it is landed. The majority of the tuna available in Nachikatsuura Town, however, is “fresh” tuna before it is frozen. Not only does it taste great, but its glutinous texture and elasticity are exceptional!

At Daitaiji, we buy a piece of tuna directly from fishermen and middlemen in the town, and our staff disassemble it at the temple. Generally, you can see tuna being dismembered at the fishing port or at the market near the port, through a glass window. However, the tuna dismemberment at Daitaiji is done in the kitchen with reasonably sized tuna, so you can enjoy the dismemberment show at close range. Depending on the number of people and the situation, customers may even be allowed to put the knife in themselves.

The tuna that you usually see on the sales floor has already been filleted, but by watching it disassembled, you may learn which part of the tuna you usually eat, when the best season is, and how to identify the different types of tuna. Being able to watch the dismantling of the tuna from a close distance may be an experience that will change the way you look at tuna and fish in the future.

※This will take approximately 2 hours to dismantle. Please inquire for the time.

※Because there is a considerable amount of edible parts when one fish is processed, you can bring it home not only for dinner or breakfast on the day of your stay, but also as a souvenir.