Maguro nakaochi – Japanese style of eating without leaving a piece of meat

The style of eating is different from usual, diners take their own fresh tuna meat that is still on the fish bones without using a knife, attracting the curiosity of many people.

This is a dish made from the remaining meat of the tuna after being divided and processed into many different dishes. Usually, the chef will choose delicious parts such as breast, fish belly for sashimi, sushi in many ways and remove the meat that sticks to the fish bones.

However, for Japanese restaurants that serve large bluefin tuna, the residual meat in the skeleton is quite large but of good quality, it is wasteful to throw it away. Thus, maguro nakaochi was born. When diners come to the restaurant to order this dish, they will be served a large plate containing the fish skeleton and the red meat with a few shells of clams, clams, etc. The diners use clam shells, scallops (or spoons) to pry the fish vertically. Follow the bone to take the meat, dip it with soy sauce and wasabi like sashimi or roll it with seaweed and rice into a tuna sushi dish.

Many people consider this to be quite an interesting experience, so you should try it at least once when you have the opportunity because you can manually cut fish meat like a chef. Enjoy the fresh meat of carefully selected fish, especially the large skeleton that impresses most diners when the dish is just served. A fish skeleton can serve up to 5 to 6 people, suitable for a group of people to sip slowly while sipping the mild spicy taste of sake.

However, it is not easy to "hunt" this dish when coming to Japan. You must book in advance whether it is a large or small restaurant because not every day a restaurant consumes all of a fish to get a skeleton to serve customers in need. Besides, one of the most important reasons is that they only serve the dish when a perfect tuna is selected, ensuring that the meat is fresh and delicious so that diners can't complain even if they eat the leftover meat. That's why many people have to go for the second or third time, even book a week in advance to have the opportunity to experience maguro nakaochi.

Autumn and winter are the best season for bluefin tuna in Japan, so this is the best time to try this dish. Although you still have to make a reservation, you will see the name of the dish appear on the special menu of the restaurant more than usual. Some restaurants even invite diners to taste free of charge because the food is actually inexpensive, a portion fluctuates around 1,500 yen.

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