Keiji Matoba, Japanese Corporate Executive Chef at luxury hotel group, Aman, shares his recipe for lightly seared yellow fin tuna, or maguro tataki.


You might also like to read the Chef’s Portrait of Chef Matoba.



  • Yellow fin tuna
  • Daikon
  • Carrot
  • Wasabi
  • Soy sauce
  • Shiso leafs
  • Hojiso
  • Oroshi ponzu
  • Sesame dressing


Oroshi ponzu:

  • Yuzu or lemon juice
  • Soy sauce
  • Mirin
  • Bonito flakes
  • Konbu


Sesame dressing:

  • Canola oil
  • Sesame paste
  • Soy sauce
  • Mirin
  • Rice vinegar
  • Sugar
  • Onion
  • Garlic
  • White sesame seeds



  1. Slightly sear the tuna using a blue torch each side then transfer into a bowl or container with iced water.
  2. Remove the tuna immediately, then dry it with paper towel or napkin.
  3. Cut or slice the seared tuna to 5mm thickness, then arrange on the plate.
  4. Put the sauces and garnishes in small dishes and it’s ready to serve.