A magical night, BLUEFIN TUNA EXPERIENCE, where the ronqueo of the tuna becomes a spectacle of precision and skill. Simón and Koji, with their razor-sharp knives, break down 380 kilos of pure muscle and ocean with surgical movements, separating loins, bellies, and marrow with the same meticulousness as a surgeon in the operating room. The diners watch in reverent silence, aware that they are witnessing a ritual where technique and tradition merge into something almost sacred.

What you see here is the result of sleepless nights, of obsession and detail, of a kitchen and dining room working as one. Every dish, every setting, every cut, honed to perfection. Because this isn’t the work of one chef—it’s the work of a team. And at Salvaje, we are a pack.