The Show
One blade.
One tuna.
One night.
Every week, one whole wild bluefin comes straight from the market to a stage in Roppongi, and is broken down live in front of a seated room. Not a tasting. Not dinner theater. The oldest show in Japanese food culture, finally given a stage.
The presentation
The room goes quiet. The tuna is carried in whole — its port, its weight, its story announced. Tonight has a star, and this is it.
The breakdown
The Shogun’s blade takes the fish apart cut by cut, named part by named part, close enough to see the grain of the flesh.
The auction
The rarest cuts — the ones that never reach a menu — go to a live auction in the room. That night only. Gone by morning.
The service
From blade to nigiri in minutes. You eat the fish you just watched come apart — as fresh as the word means anywhere on earth.
The room counts down. The blade lands. The moment steel meets fish, the show officially exists.
The Tuna
No two shows
are the same.
Same stage, same blade — but the star changes every week. Each show is built around a single fish with its own port, its own weight, its own character. The fish is the setlist.
Every tuna is recorded on a wooden tag — where it was landed, what it weighed, the night it was cut. One fish, one record. You will know exactly which tuna you ate.
Announced when the fish is chosen at the market. No two are alike, and we wouldn’t want them to be.
Wild Bluefin OnlyThe Creed
One tuna.
Nothing wasted.
A whole tuna is not a menu item. It is a responsibility. From the prized cuts auctioned on stage to the collar, the cheek, the bone — every part of the fish has a destination, and the week is not over until all of it has been eaten.
余すことなく。
We don’t count shows. We don’t count covers. We count one thing: tuna eaten completely, head to tail. It is the only number on the wall, and the only one that matters.
The Programs
One name.
Three stages.
TUNASHOGUN is not one room. The same blade, the same creed — staged three ways.
The weekly cutting show. One whole bluefin, broken down live before a seated room in Roppongi. The heart of everything that carries the name.
The Shogun at your own table. Weekends, small rooms, invitation only — the host is the star, and we play the finest supporting act. Friday’s tuna, at its aged peak, for the people you gather.
MUSIC × SAKE × SUSHI. A standing festival that opens with the break of a sake barrel. Monthly in Shibuya — built to tour the world, with one final stop: the Budokan.
The Founder
The man under
the helmet.
TUNASHOGUN is founded and led by Norikazu Takagi — the hands on the blade. He chooses the fish, he breaks the fish, and he does not call the week finished until every last piece of it has been eaten.
On Friday he commands the stage. On the weekend he stands behind your table. One name, carried by one pair of hands.
The Record
Tuna fully eaten since the first night. The count only moves when a fish is finished completely — carved into wood, one mark per tuna, updated every week. Zero is where every legend starts.
Roppongi, Tokyo. Exact address comes with your reservation.
Weekly. One tuna, one night. When it’s gone, it’s gone.
Seated and limited. Close enough to hear the blade work.
Reservations
Be in the room
when the blade lands.
One tuna a week. A limited number of seats. The auction, the first cut, the wooden tag — none of it repeats, and none of it streams the same as it lands live.
ReserveWEEKLY · ROPPONGI, TOKYO · SEATED