Miami’s culinary landscape has long been celebrated for its innovation, diversity, and artistry. Now, with the advent of Ikigai’s El Ronqueo, the city is embracing a new, deeply rooted tradition—an authentic Japanese Bluefin Tuna Ronqueo (cutting ceremony) that transforms dining into an immersive ritual of craftsmanship, respect, and cultural exchange. This monthly event, held at Ikigai’s sleek Brickell Key venue, is rapidly becoming Miami’s most coveted gastronomic experience, redefining how both chefs and patrons connect with one of the ocean’s most prized delicacies.
Juan José Xacur, founder of Ikigai Sushi Bar and a visionary in hospitality, articulates a core philosophy: “The more you know about something, the more you can enjoy it.” His conviction underscores the El Ronqueo —an event that is as much educational as it is culinary. It invites diners to witness the meticulous dissection of a 170-pound Bluefin tuna without the head, an exercise in precision, artistry, and cultural reverence. Headed by Chef Diego Rivera and his masterful team, the ceremony showcases the skillful artistry that Japanese tradition has perfected over centuries, elevating the experience of eating sushi from simple consumption to a deep appreciation of craft and sustainability.
Originating from the Spanish term meaning “the snoring,” El Ronqueo echoes the natural sounds of the knife along the fish’s spine—a poetic homage to the raw power of the ocean and the mastery of the chef. The event begins with the presentation of the fish, often imported from Mexico—though it originates in Japan—highlighting the global journey of bluefin tuna, a species treasured for its buttery, rich flavor and unparalleled texture. The absence or presence of the head is a point of cultural significance; traditionally, the head demonstrates transparency in humane killing methods, techniques that Juan José emphasizes as essential to quality and ethics.
The master chef dissects the tuna with reverence, a dance of precision cutting that reveals the different textures and flavors nestled within the fish. As the knife glides through the flesh, the room fills with an aura of respect—an acknowledgment of the fish’s journey from ocean to plate, and the importance of sustainable practices such as Iki Jime—a humane method of stunning the fish swiftly to preserve its delicate meat.
Juan José underscores the importance of humane, sustainable harvesting: “This fish was swimming 24 hours ago,” he explains, highlighting the importance of responsible sourcing. The Pacific Bluefin Tuna served at Ikigai comes primarily from Baja’s Aqua Farms, which raises these prized fish in offshore pens, nourishing them on sardines to achieve that signature marbled fat content that Japanese markets prize. While sources of wild bluefin face scrutiny due to overfishing concerns, sustainable farms like Baja Aqua aim to balance tradition with conservation, ensuring that this ocean treasure remains available for future generations.
Once dissected, Chef Diego Rivera and his team commence the Ronqueo—a visual symphony of skill and tradition—carving the tuna into its principal cuts, each with distinct textures and flavors. The centerpiece of El Ronqueo is the Nakaochi—the meat scraped from the bones and ribs after the main loins are removed. This prized cut boasts an extraordinary tenderness, a silky melt-in-the-mouth quality, and intense umami flavor—an exclusive tasting opportunity that lasts just twenty minutes. It is scooped fresh, directly from the carcass, and offered to guests—a fleeting window into the core essence of the fish.
Once the fish is carefully carved, guests are invited to savor its diverse components. From the lean Akami—a deep red, meaty cut with robust umami—to the Chutoro—the marbled, pinkish, medium-fat part with a delicate, melting sweetness—each offers a different expression of the ocean’s bounty. The pièce de résistance is the Otoro, the most luxurious, buttery belly meat with a pale marbled appearance that dissolves effortlessly on the palate, offering an indulgent symphony of flavor and texture.
Juan José points out that “this is the only fish that contains three distinct textures and tastes,” emphasizing its uniqueness as a culinary treasure. These distinctions are what make the bluefin tuna so revered in Japanese gastronomy—each cut suited for different preparations, from sashimi to nigiri, and each savoring a different facet of the ocean’s flavor. Each part embodies a different dimension of flavor and texture, demonstrating the tuna’s versatility and luxury status.
What elevates El Ronqueo beyond a simple seafood tasting is its embodiment of respect—for the fish, for traditional techniques, and for sustainability. Watching the masterful carving, the room’s reverence echoes centuries-old Japanese Maguro Kaitai practices, which emphasize the importance of understanding and honoring the fish before consumption. Juan José and Chef Rivera lead guests through this ritual, transforming a meal into a shared moment of cultural immersion.
Following the Ronqueo, guests indulge in tasting portions of the freshly carved tuna paired with sake, celebrating the pinnacle of Japanese culinary artistry. The experience underscores a core belief at Ikigai: true appreciation deepens when you understand the story behind your food. As Juan José remarks, “Now you know more about bluefin tuna—its journey, its craft—and you’ve witnessed the skill of our chefs carving it with mastery and respect.”
El Ronqueo captures Miami’s burgeoning appetite for authentic, experiential gastronomy—an evolving culinary ritual that combines art, tradition, and sustainability in one powerful, visceral experience. It invites diners not only to taste one of the ocean’s most prized creatures but to honor its journey—from the depths of the sea to the skillful hands of master artisans.
Ikigai’s Monthly El Ronqueo is a deep dive into the heart of Japanese culinary heritage, reimagined in Miami. As Juan José Xacur eloquently sums up, “Today we only eat tuna, and it’s fresh fish. Let’s enjoy it with the respect it deserves.” This philosophy transforms dining into a mindful act—where every slice tells a story, every taste connects us back to the sea, and every ritual upholds a commitment to future generations of both chefs and ocean life.
This isn’t a TV series or an episode from Wicked Tuna in the Northeast. From sea to mouth, this ceremony exemplifies sustainable, humane practices—taking diners on a journey that respects the fish and elevates the art of sushi to new heights.
Ikigai Sushi Bar is now open at 615 Brickell Key Dr, Miami, FL 33131, and welcomes guests for lunch, dinner and special celebrations. The restaurant also provides a 2-hour parking validation. For reservations and more information, please visit OpenTable.