Live cutting of 50kg fish at Japanese restaurant

Izah Azahari

The newly relocated Excapade, Serusop opened its doors to customers at PHB Complex, Kampong Delima Satu in Jalan Muara yesterday with a Bluefin tuna cutting ceremony for guests and customers.

The live cutting was executed by a guest chef from Japan, chef Yanagida Tetsuya.

Excapade has brought in an air-flown Bluefin tuna from Japan weighing around 50kg.

Starting yesterday until February 9, customers can enjoy a special tuna menu created by chef Yanagida featuring sashimi, nigari, appetisers and more.

This is the second time Excapade Restaurant has brought in a Japanese guest chef as part of its on-going initiative to maintain and improve the authenticity of its Japanese food. The establishment hopes to bring more guests and permanent chefs from Japan in the near future.

Excapade has relocated to provide customers with a bigger space, and showcase its unique design with the new Excapade logo.

Excapade’s Serusop branch first opened its doors to their customers on September 23, 2008, and for 12 years could only fit around 30 customers. The new Serusop branch can now accommodate around 128 customers with four private rooms upstairs.

It was officially opened on January 29, 2020, and has received an overwhelming response from customers.

To date, Excapade has 13 branches , 11 being in Brunei and two in Miri.

Japanese chef Yanagida Tetsuya at the Bluefin tuna cutting ceremony. PHOTO: RAHWANI ZAHARI