Ahead of his live Tuna Cutting Show at the South Bank Seafood Festival, we sat down with Tuna Master Narito Ishii to talk all things tuna, precision knife skills and what he’s reaching for once the show wraps. From breaking down giant tuna in front of a crowd to his ultimate sashimi flex, here’s five minutes with the man turning seafood prep into a spectacle.

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Tuna cutting is incredibly precise and specialised. How long does it take to properly master the technique?

It's not how long, it’s how many fish you cut. The real skill comes from repetition and respect for the fish. I’ve been handling tuna almost every day for over 20 years, and honestly, you never stop learning. Every tuna is different depending on season, fat content, temperature, and origin. It probably takes many years before you can truly understand how to break down a fish properly without waste and bring out the best flavour from each part.

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If you weren’t a chef, what do you think you’d be doing instead?

If I’m not a chef, I'm a fish monger. If I was not a fish monger, I would be a sushi chef.

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When you’re performing live, how do you balance the technical skill with the entertainment side of the experience?

For me, the entertainment should never feel fake. The most important thing is still respecting the fish and doing the job properly. But when people watch live, I want them to feel the energy, the size of the tuna, the precision, and the tradition behind it.

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Once the knives are down and the show’s over, what’s your go-to drink to enjoy?

I like any drink. But after the event, cold beer is the best!

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What do you love cooking most when you’re making a meal for friends?

My tuna sashimi! I choose, I break down and I cut sashimi. No one can beat this!!

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