Heading to New York this September? You’re not alone. Between Fashion Week’s lineup of shows, gallery openings, and the city’s unmatched energy, Manhattan is the place to be. Surprisingly, one of the month’s most compelling reasons to be there doesn’t take place on a runway. It unfolds on a massive cutting board.
On Thursday, September 11th, Miami-based SORA by Hotel Collection is bringing one of its most captivating culinary rituals to New York: a live Bluefin Tuna Cutting Ceremony, hosted at the ultra-chic Casa Cruz on the Upper East Side. It’s a one-night-only experience that blends old-world technique with modern luxury — and one of the season’s most distinctive invitations for those who take their sushi (and their food scene) seriously.
Precision, Ritual, and Rare Ingredients
In the world of omakase, few traditions are as dramatic or as deeply respected as the tuna cutting ceremony. The process is methodical, performed with reverence and skill by trained chefs who understand not just where to cut, but how and why. The tuna itself — in this case, a 120-pound bluefin — is broken down piece by piece, revealing the exquisite gradient from akami to toro.
It’s a performance rooted in cultural significance and executed with surgical precision. And while social media might be drawn to the spectacle, true aficionados know the ceremony is about more than visuals. It’s about honoring the fish, the craft, and the experience of taste at its freshest point.
Inside a Singular Evening at Casa Cruz
The event, held in Casa Cruz, reflects the kind of intimate opulence that defines Upper East Side dining at its best. With two seatings (6:30 PM and 9:00 PM) and limited availability, guests are welcomed into an immersive omakase journey that begins with the tuna cutting and continues through a multi-course tasting curated to showcase the fish in all its forms.
Highlights include Casa Cruz’s new crudo menu, dishes created with Meredith Marks caviar, and a complimentary glass of Champagne Telemont. The evening’s guest list includes names like Meredith Marks, Brooks Marks, Larsa Pippen, and Alexia Nepola, making this a perfect intersection of culinary and cultural capital.
Tickets are $170 per guest and can be reserved via the Casa Cruz OpenTable page. It’s a worthy investment in an unforgettable immersion in Japanese tradition, without ever leaving Manhattan.
Meet SORA: Where Dining Becomes an Event
For those unfamiliar with SORA, the Miami-based restaurant has quickly become known not just for its omakase offerings but for its curated culinary programming. Located in the heart of Wynwood, SORA has evolved into a destination where gastronomy meets experience, whether through Caviar & Bubbly Wednesdays, hands-on sushi-making classes, or DJ-fueled patio nights.
Helmed by Chef Bee, SORA blends Japanese technique with modern hospitality design, offering the kind of events that linger in memory and, often, in your camera roll. It’s no surprise that the brand is taking its magic to New York’s fashion circuit, even if just for a night.
Where Food and Fashion Collide
It’s no secret that fashion and food have become increasingly intertwined. Both are sensory-driven, both are steeped in craftsmanship, and both know how to stage a moment. SORA’s tuna cutting aligns perfectly with the way high-end audiences now define indulgence.
Hosting the ceremony during Fashion Week is intentional. Amid a packed calendar of collections and cocktails, this event offers a different kind of drama: one performed not on a catwalk, but on a cutting board.
An Off-Runway Highlight You Won’t Want to Miss
As the city comes alive with style and creative energy this September, SORA’s one-night appearance at Casa Cruz offers an unforgettable detour. From the precision of the chef’s blade to the effervescence of a perfectly chilled flute of champagne, every detail is designed to deliver something rare: a moment that feels as beautiful as it tastes.
Reserve your seat for September 11th via OpenTable, and prepare to experience one of Fashion Week’s most artful (and flavorful) events.
