What is 'THE BLUE DELI / Blue Deli Atlantic Bluefin Tuna Tail Three Flavors'?

It is a dish featuring the tail meat (tail section) of Atlantic Bluefin Tuna caught by Usuhuku Honten in Kesennuma, Miyagi Prefecture. The dish, which offers three different flavors, is supervised by three top chefs.

Who are the chefs who supervised the dish?

The chefs are Fumio Yonemaru from 'No Code', Ryosuke Tamura from 'JiKa', and Kishi Endo from 'Ebisu Endo'.

Where was this tuna caught?

It was caught by the fishing company 'Usuhuku Honten' in Kesennuma, Miyagi Prefecture, through longline fishing in the North Atlantic.

Why is this tuna considered sustainable?

This tuna was once listed on the IUCN Red List due to overfishing, but thanks to strict catch regulations by international organizations (ICCAT) and the efforts of fishermen, the population has recovered (V-shaped recovery) and was removed from the Red List in 2021.

Where can I purchase it?

It is available for purchase on the Chefs for the Blue e-commerce website.

Chefs for the Blue Launches 'Atlantic Bluefin Tuna Tail Stew' on June 8, 2026, Using Underutilized Parts of the Recovered Species

Published Jun 9, 2026 1:00 AM ・ Updated Jun 14, 2026 5:08 PM ・ 5 min read ・ Source: PR TIMES

On World Oceans Day, June 8, 2026, Chefs for the Blue will release 'THE BLUE DELI Atlantic Bluefin Tuna Tail Stew,' featuring sustainably harvested tuna tails.

To connect rich seas and food culture to the future, Chefs for the Blue (Headquarters: Sendagaya, Shibuya-ku; Representative Director: Hiroko Sasaki), an organization working with approximately 40 of Japan's top chefs, will release its first original product, 'THE BLUE DELI Atlantic Bluefin Tuna Tail Stew' (5,500 JPY, tax included), on World Oceans Day, June 8, 2026, via its e-commerce site.

The star of the first 'THE BLUE DELI' product is Atlantic bluefin tuna caught through longline fishing by the 'Dai-ichi Shofuku-maru' of Usufuku Honten, a fishery company in Kesennuma, Miyagi Prefecture, that is committed to balancing quality and sustainability. The 'tail meat,' which is often undervalued due to its culinary difficulty, has been transformed into three distinct flavors under the supervision of Chef Fumio Yonezawa of 'No Code,' Chef Ryosuke Tamura of 'Chuka,' and Chef Norifumi Endo of 'Ebisu Endo.'

Product Overview Product Name: 'THE BLUE DELI Atlantic Bluefin Tuna Tail Stew' Price: 5,500 JPY (tax included) Sales Channel: Chefs for the Blue E-commerce Site (https://c-blue.shop/items/6a1bd908b8793abf52ad946c)

Flavor Profiles: 1. 'Provençal Olive' (Supervised by Chef Fumio Yonezawa): Featuring green olives, sun-dried tomatoes, and capers, this dish expresses the sunny flavors of Southern France, highlighted by 'Herbes de Provence.' 2. 'Sichuan Chili' (Supervised by Chef Ryosuke Tamura): A bold Szechuan-style dish using Szechuan peppercorns and two types of chili peppers, bringing out a numbing and spicy taste. 3. 'Soy Ginger' (Supervised by Chef Norifumi Endo): A Japanese-style dish seeking the 'best tuna Shigure-ni,' featuring ginger, Japanese pepper, and a mellow depth from brown sugar and oyster sauce.

Chefs for the Blue operates under three promises: 1. Sustainable Fish: Selecting species that are abundant or can be preserved for the future through proper management. 2. Reliable Fishermen: Procuring fish from fishermen who practice sustainable fishing. 3. Top Chef Skills: Delivering ultimate deliciousness by maximizing the potential of ingredients.

Atlantic bluefin tuna is a success story of international resource management. Once overfished and listed as endangered by the IUCN in 2011, it achieved a 'V-shaped recovery' through strict regulation by ICCAT and fishermen's efforts, and was removed from the red list in 2021.

Usufuku Honten, the supplier, is the world's first fishery company to receive international eco-label certification for bluefin tuna, known for its commitment to traditional longline fishing.

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Source: PR TIMES
Category: New Product

Chefs for the Blue Launches 'Atlantic Bluefin Tuna Tail Stew' on June 8, 2026, Using Underutilized Parts of the Recovered Species

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