The Cannery Brings Egypt's First Live Tuna Cutting to Tchaï

The modern tasting menu has become increasingly interested in showing its work. Open kitchens, chef's counters and omakase experiences have all blurred the line between preparation and performance, turning techniques once hidden from diners into part of the meal itself. Cairo's restaurant scene has been moving in that direction too. This week, it's adding an entire bluefin tuna to the equation.

On Tuesday, July 14, Tchaï Teahouse at Tamara Haus will host what it describes as Egypt's first live whole-tuna cutting ceremony as part of The Cannery Experience, an eight-course dinner created with the Port Said seafood house The Cannery. Before the first course is served, a master fish cutter will break down a sustainably sourced premium bluefin in front of guests, with each section of the fish finding its way into the menu that follows.That menu reads almost like an anatomy lesson. Tuna scraped directly from the spine becomes hand rolls, three distinct cuts are served as sashimi, while other courses move through tuna zuke over rice, bone marrow shots and albacore onigiri. Instead of wine, each dish is paired with botanical infusions from Tchaï, keeping the focus squarely on the fish.

The collaboration also brings together two different food traditions. The Cannery has been part of Port Said's seafood culture since 1920; Tchaï has built its reputation around tea, seasonality and thoughtful hospitality inside the restored Tamara Haus. Together, they're offering a dinner that suggests Cairo's most interesting restaurant experiences are becoming less about novelty on the plate and more about letting diners into the process long before the first bite.