Chef Morimoto's Maguro Carving Demo

On May 18th, we attended one of the finest walk-around tastings that we've been to. Chef Masaharu Morimoto hosted a benefit for The Japan Society's Japan Earthquake Relief Fund and he called on a few of his chef buddies to help create a special evening at the Harvard Club called Chefs Cook for Japan. The food, prepared by an all-star line-up, was delicious. The New York chefs in attendance included Marcus Samuellson, Anita Lo, Daniel Boulud, Kerry Heffernan and Francois Payard. Paul Bartolotta was in from Las Vegas and Jose Garces of Amada in Philadelphia offered wonderful dishes as well.

But, the showstopper was a live demonstration by Chef Morimoto of how to break down what appeared to be about a 200 pound maguro, from a whole fish to pieces of sushi. Here's a look at how it's done: