Kaitai: Este Oeste x memmo Baleeira

Kaitai Ceremony | 6PM | Scape Room

From 6PM, a whole Bluefin Tuna is presented to guests. This marks the beginning of the Kaitai, the traditional Japanese ceremony of cutting and preparing tuna, carried out with the precision and knowledge required by each part of the fish. Throughout the process, different cuts, textures and ways of using the tuna are revealed, in a ritual that is also an expression of respect for the ingredient.

For this occasion, we have selected a Bluefin Tuna from Balfegó . This premium brand specialises in the species and is recognised for its commitment to quality, sustainability and traceability. Each fish is individually identified, making it possible to trace its origin and key characteristics.

Dinner | Fornaria | 8PM

After the ceremony and cocktail, the experience continues at Fornaria, where Este Oeste chefs Diogo Coimbra and Daniel Rente join memmo Baleeira chefs Jorge Fernandes and Diogo Ferreira. Together, they have created a collaborative menu that brings Este Oeste’s Japanese and Italian influences together with Fornaria’s connection to the land and flavours of Sagres.

80€ per person (includes the Kaitai ceremony and dinner with drinks). 

Make a Weekend of It in Sagres

For those wishing to extend the experience and enjoy the weekend in Sagres, we have created special packages combining the Kaitai Dinner for two with a one- or two-night stay at memmo Baleeira.

Kaitai & Dinner

Kaitai Ceremony and Dinner
10 October · From 6PM
80€ per person

Book the Experience

One-Night Escape

One night with Kaitai experience
Includes accommodation, breakfast and the complete evening experience.
From 330€

Book Your Stay

Two-Night Escape

Two nights with Kaitai experience
Turn the evening into a weekend by the Atlantic.
From 480€

Book Your Stay

For more informations about the event or availability please contact us

Reservations Team Experiences Team

What is a Kaitai?

The Kaitai is the traditional Japanese ceremony of cutting and preparing a whole tuna, performed live in front of guests. It is a process characterised by precision, technique and a deep understanding of the different parts of the fish. As the tuna is prepared, the various cuts, textures and potential uses of each part are revealed. More than just a demonstration, the Kaitai is a celebration of the ingredient and of the Japanese tradition of making the most of it and respecting it in all its dimensions.

Why choose Balfegó Bluefin Tuna?

Balfegó is a premium brand specialising in Bluefin Tuna, recognised for its commitment to quality, sustainability and traceability. Each fish is individually identified, allowing us to trace its origin and characteristics, including its weight and fat content. For this experience, choosing Balfegó ensures that we are presented with a carefully selected product, with the quality, freshness and texture required to meet the standards of the Kaitai ceremony and the menu that follows.

Who is Este Oeste?

Este Oeste is a restaurant belonging to the Sushi Café Group where Japanese and Italian cuisines come together at the same table. The concept brings together two distinct gastronomic styles, led by chefs Daniel Rente, in charge of the Japanese cuisine, and Diogo Coimbra, in charge of the Italian cuisine. In Sagres, the two chefs are joined by Jorge Fernandes, Executive Chef of the memmo Unforgettable Hotels group, and Diogo Ferreira, Head Chef at Fornaria, to create a menu dedicated to bluefin tuna, blending techniques and influences from Japan and Italy with the connection between the memmo Baleeira and Sagres.