At Sushi-Con, the U.S.’s largest Japanese cuisine expo, a 399-pound bluefin tuna—caught off Ibiza and prized for its fatty belly—was the centerpiece of a lively event at Manhattan’s Metropolitan Pavilion. The day began with the careful unloading of the fish, culminating in the "Ultimate Tuna Cutting Show," where master cutter Kouama Yanta dramatically butchered the tuna onstage before a cheering crowd. Sushi chefs then precisely sliced the meat into sashimi for attendees, who sampled offerings from over 50 vendors. The festive atmosphere highlighted the growing sophistication of America's sushi culture, with better fish, improved handling, and elevated dining experiences influenced by Michelin standards and chefs like Nobu Matsuhisa.