High-end sushi restaurants across the United States are increasingly featuring live bluefin tuna carving events, turning traditional omakase into interactive, interactive dinner shows with tickets running from around $60 to private buyouts reaching $30,000. Spots like Koete Omakase in New York, Omakase Kyara Sake Bar in Las Vegas, and Le Coq in La Jolla use these spectacles to draw crowds and offer diners rare cuts—such as cheek, collar, and spine meat—that are typically unavailable on standard menus. Although seafood distributors like True World Foods (producers of the Sushi-Con event) offer lower per-pound rates for whole 200-pound fish, the intense labor, specialized refrigeration needs, and strict timing constraints make whole-fish prep logistically challenging, leading some venues to use the live butchering largely as theatrical entertainment alongside pre-sliced service.