Anniversary Cruise: Helping to create unforgettable events through chartered cruises of Tokyo Bay, the Port of Yokohama, and Chiba

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Maguro carving show cruise

マグロの解体ショー

An amazing onboard party in which guests can eat maguro bluefin tuna to their hearts' content on the sea

Maguro carving show cruise features

Sometimes you want to create an extraordinary atmosphere, for example when celebrating a company anniversary or the achievement of some goal.

But it’s hard to come up with an idea extraordinary enough for the occasion.

 

A maguro carving show is recommended at times like this.
The gorgeous maguro appearing with the sound of a bell is certain to energize the venue.

マグロ解体ショー

 

The most attractive point of the maguro carving show is the chance to dine on the freshly-prepared maguro.

There’s another point that makes this option so attractive for group parties:

The performance aspects of the show.

 

More than just a chance to watch the fish carved by professional maguro carvers, it’s an enjoyable performance!

 

解体したマグロをお客さんに披露する寿司職人

 

The show starts with having the audience participate in cutting off the maguro’s head.
Then, guests play rock-paper-scissors to see who gets to dine on the rarest parts of the fish, of which there is enough for only a few diners.

 

マグロの説明をする寿司職人

 

You won’t want to miss hearing the carvers’ stories about the fish as they work.
Pay close attention to the speed with which they prepare the tuna dishes.

 

出来上がったマグロの握り

 

The maguro carving show is a popular performance option in which even large crowds can take part.

Surely an onboard setting while cruising on the sea is the best location for this show.

 

It’s also a popular option for cruises held to entertain visitors from overseas.

 

Charges vary by the type and size of maguro. Feel free to ask your concierge if you are interested.

Cruise plan budget and overview

Operation period All year long
Price per person 10,000-50,000 yen
Minimum amount From 250,000 yen
Passenger range 2-600 persons

*Prices are subject to change depending on the vessel, cuisine, etc.