Bluefin tuna is also served as maguro nigiri, where a small ball of sushi rice on the bottom is topped with slices of the raw tuna.Īnother popular item is the Cloud 9 dessert sushi roll. The restaurant’s popular “Blue Fin-style” otoro is topped with grated wasabi root, tobiko (flying fish roe) and white truffle oil. “A supplier brings it in fresh from places like Japan where it’s fished, and we cut it up ourselves,” Bess said. The succulent, fatty belly of the giant bluefin (otoro) is a delicacy, served raw. Some grow as large as 15 feet and 2,000 pounds and live for 30 years.Īccording to the culinary guide, bluefin tuna has the darkest and fattiest flesh of all tuna. The bluefin, the largest tuna species, is considered the king of the seas.
People come here for it because they can’t get it anywhere else.” It has the quality and exclusivity we were going for. “It’s very expensive hardly anybody can get their hands on it to serve it. “It’s known for being the best tuna,” Tyler Bess said. The name Blue Fin comes from the bluefin tuna, which is the restaurant’s top-selling fish. Now it’s commonly found in grocery stores and all you-can eat restaurants.īut a newcomer, Blue Fin Sushi in Layton, is reestablishing some of sushi’s fine-dining mystique, with dramatic ambiance, quality seafood and artistic presentation.īlue Fin had its “soft opening” in September 2021. Thirty years ago, sushi in Utah was considered fairly rare and exotic. Side view of the Blue Dragon roll, with spicy crab, tempura shrimp and avocado inside, topped with cooked eel, tobiko (flying fish roe), spicy mayo and eel sauce. The sushi bar is the focal point of the restaurant at Blue Fin Sushi.Ī bamboo “boat” filled with a variety of nigiri and sushi rolls at Blue Fin Sushi in Layton. The Blue Dragon roll has spicy crab, tempura shrimp and avocado inside, topped with cooked eel, tobiko (flying fish roe), spicy mayo and eel sauce. Maguro nigiri features slices of raw bluefin tuna over rice, accented with cucumber and an edible flower. Manager Tyler Bess and executive chef Andy Seok at Blue Fin Sushi restaurant. The Green Giant roll has spicy tuna and cucumber inside, topped with yellowtail tuna, lime, wasabi mayo and sriracha.
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