Koto celebrates a birthday with a tuna ceremony, flowing sake and the freshest sashimi
Koto marked its second birthday with an evening celebrating Japanese culinary tradition, bringing together a spectacular tuna-cutting ceremony, freshly prepared sashimi, sake tastings and a selection of specially crafted drinks. Region captured the occasion as a celebration of Koto’s refined dining experience, from its elegant surroundings to the energy and craftsmanship behind the evening.
The feature highlights Mitsu Sakurai’s traditional tuna-cutting performance, where an entire tuna was expertly prepared before guests while sharing insights into selecting and handling fresh fish. As the ceremony unfolded, Head Chef and sushi expert Shinya transformed the tuna into a series of canapés, showcasing its freshness through tuna tartare sushi, tuna tacos, tuna tempura and tuna ceviche with pumpkin purée.
The evening also brought together a selection of Japanese sake and creative cocktails, including the Sencha Highball and Ichigo Blush, alongside wines and sparkling selections. Region also praised Koto’s carefully designed interiors, intimate atmosphere and commitment to Japanese aesthetics within the historic Lobby building.
We’re delighted to see Region capture a special moment in Koto’s journey and the craftsmanship, hospitality and sense of occasion that continue to shape the Koto experience.
