Discover the Traditional Art Behind Tuna Ronqueo

When we think of Japanese cuisine, we often imagine sushi (寿司), sashimi (刺身), and beautifully prepared cuts of fresh fish. However, behind every dish lies an ancestral tradition that combines precision, deep respect for the ingredient, and techniques passed down through generations — a practice commonly known as Tuna Ronqueo.

More than simply cutting a fish, Ronqueo is considered a true culinary performance. In front of the audience, a master cutter carefully separates each section of the tuna using specialized tools and traditional Japanese techniques.

But what does the word “Ronqueo” actually mean?

The term “Ronqueo” comes from the sound produced when the knife slides along the tuna’s backbone during the cutting process. This deep, rough sound resembles a snore, which is why the practice received this unique name.

Although Ronqueo is now widely associated with Japanese culinary culture, its historical roots can also be traced to the coast of Cádiz, Spain, where traditional tuna fishing using the ancient “almadraba” technique has been practiced for more than 3,000 years. Over time, Japan refined and elevated this process into a ceremonial culinary experience admired around the world.

And it is much more than simply cutting a fish...

Witnessing a live Tuna Ronqueo is an opportunity to discover the deep respect that Japanese cuisine holds for the tuna itself.

Every movement made by the master cutter has a specific purpose. The knives used during the process can reach impressive sizes and are specially designed to handle a fish that can easily weigh more than 100 kilograms.

Throughout the demonstration, guests can observe how the tuna is carefully divided into different cuts, each with its own unique texture, flavor, and fat content. Some cuts are ideal for sashimi (刺身), while others are best suited for nigiri (握り), tataki (たたき), or grilled preparations.

Among the most prized cuts are:

• Otoro (大トロ): famous for its buttery texture and rich fat content.

• Akami (赤身): the leanest cut, known for its bold and intense flavor.

• Chutoro (中トロ): the perfect balance between tenderness and richness.

• Parpatana: highly valued by specialized chefs for its exceptional flavor and texture.

• Morrillo: appreciated for its deep flavor and delicate consistency.

Ronqueo also represents a philosophy of full utilization.

Traditionally, almost no part of the tuna goes to waste, reflecting one of the most important values in Japanese culture: respect for ingredients and for nature itself.

A Complete Cultural and Culinary Experience

Today, Tuna Ronqueo has become an internationally recognized gastronomic event that brings together tradition, learning, and live performance.

Watching an enormous fresh tuna being skillfully prepared in front of the audience offers a deeper understanding of the complexity behind Japanese haute cuisine and the extraordinary level of expertise required to transform a single ingredient into multiple culinary experiences.

Beyond the technique itself, Ronqueo symbolizes discipline, precision, and respect — values that are deeply connected to Japan and its philosophy of gastronomy.

Because within every cut there is history, tradition, and artistry; an experience that can be enjoyed at GOEN Restaurant, located inside FUJITAYA Hotel, host of several Tuna Ronqueo events throughout the year.

The next special edition will take place on Saturday, May 30, 2026, featuring a unique Arcade-inspired theme. Due to limited seating availability, advance reservations are highly recommended by phone at 442 802 94 12 or via WhatsApp at 442 783 46 31.

A unique opportunity to enjoy an unforgettable Japanese cultural and culinary experience during your stay at FUJITAYA.