KOI Marbella's Tuna Ronqueo and Omikase

This Summer has seen KOI Marbella inviting its customers to behold a spectacle as old as gastronomy itself. The Ronqueo de Atún, or tuna-cutting ceremony, culminating in an elegant omakase tasting experience, this event promises not just dinner but a masterclass in culinary theatre.

The “ronqueo” is the ancient art of breaking down a whole tuna with unparalleled skill. In Spain, these ceremonies are steeped in tradition, specialists dissect a majestic bluefin tuna, often weighing over 100 kg, separating each prized cut with surgical precision.

At KOI, guests will enjoy front-row seats to this ritual, a rare glimpse into a technique which has both existed and flourished through generations.

Conveniently situated on what’s fast becoming the “Golden Mile for culinary excellence”, KOI has become synonymous with refined Pan-Asian dining in Marbella. fusing Japanese, Chinese, Thai, and Peruvian flavours, KOI’s kitchen thrives on creativity and quality , it’s no surprise they’ve earned a stellar 4.9/5 rating on TripAdvisor . Their sleek venue and inviting atmosphere make it the ideal stage for a night that’s as much about performance as consumption.

The events typically kick off at 19:30. Guests are welcomed with a glass of Champagne, an elegant nod to celebration and fresh beginnings . The prized bluefin, is selected by koi executive chef Stan Rozbitsyy from the dock in Barbate (a world renowned tuna-harvesting port in Cádiz), and is unveiled in all its size and splendour.

Whereafter, Stan, armed with a series of razor-sharp knives, deftly guides the audience through each phase of the breakdown, from filleting to trimming and boning.

This is not butchery; it is ballet with blades.

The rhythmic slicing, the reveal of ruby flesh, and the drama of every cut highlight the intimacy between chef and fish, and the respect owed to every part of this magnificent creature.

OMAKASE: An Intimate Tasting Menu.

Once the Ronqueo concludes, the stage transitions into a tasting opera. KOI’s chef’s curate a multi-course omakase menu, each dish crafted from the freshest, created before your very eyes tuna. Expect exquisite sashimi, delicate nigiri, playful tiradito, and signature fusion creations.

The omakase format, translated as “I’ll leave it up to you,” is deeply rooted in Japanese tradition, offering a personal, chef-guided journey through flavour and form. At KOI, this becomes a uniquely Marbella expression of authentic craftsmanship, merging Japanese ritual with Spanish ingredients and flair it’s a celebration of craftsmanship, culture, and creativity.

From the regal tuna’s stage entrance to the euphoric crescendo of shared deliciousness, this is a culinary evening crafted for aesthetes and epicures alike.

In a coastal town known for sun-drenched glamour and breezy lunches, this is the kind of polished, intimate gastronomic event that steals the summer spotlight. If you’re after a taste of something sublime and unexpected, this Ronqueo-cum-omakase is KOI’s brightest note yet.