🔪 The Knife and The Legacy: Meet Bluefin Tuna Veteran, Blake Ito
When you see a stunning plate of Bluefin Tuna presented to a celebrity or discerning diner, chances are a master like Blake Ito (@youngbluefin) was behind the scenes. More than just a chef, Blake is a true veteran of the craft, specializing in the intricate and demanding process of breaking down one of the ocean's most prized catches.
🐟 A Deep Dive into Heritage and Japanese Precision
Blake’s mastery isn't something he picked up in a culinary school; it’s in his blood. Born and raised in Los Angeles, he comes from a long line of Japanese–American fishmongers. This deep-rooted family legacy means Blake didn't just learn about fish—he grew up immersed in the culture, tradition, and exacting standards required to handle premium seafood. His heritage connects him directly to centuries of Japanese culinary artistry.
This rich background gives him an unparalleled understanding of quality, freshness, and the precise techniques needed to honor the fish. When he approaches a massive Bluefin, it's not just a task; it's a continuation of his family’s trade, executed with precision and respect, deeply informed by the principles of Japanese culinary art.
🍣 The Art of Maguro Kaitai and Sushi Perfection
For years, Blake has been the go-to expert for high-profile clients and exclusive venues, earning a reputation for his flawless breakdown of Bluefin Tuna. This highly technical skill—often called maguro kaitai (マグロ解体) in the sushi world—is a performance in itself. It requires incredible strength, an encyclopedic knowledge of fish anatomy, and a collection of razor-sharp Japanese knives.
Blake’s technique goes beyond mere butchery; it’s an art form passed down through generations. Every incision is deliberate, every slice purposeful, aimed at maximizing flavor and texture for the eventual sushi or sashimi. He understands how different parts of the tuna—from the rich otoro to the lean akami—should be handled and prepared to achieve sushi perfection.
🚛 From Fishmonger to Founder: Riviera Seafood
Blake’s commitment to quality is so absolute that he extended his family's legacy into the logistics of the industry. He is the founder and operator of Riviera Seafood, a successful distribution company dedicated entirely to providing the freshest, highest-quality seafood to the Los Angeles area.
Riviera Seafood isn't just a distributor; it's an extension of Blake's exacting standards. Because the company only distributes in LA, Blake ensures a tight, efficient supply chain that guarantees the product goes from the source to the restaurant or kitchen with maximum speed and freshness. This control over the distribution process is precisely why chefs and celebrities trust him—they know the fish handled by Blake and his team is, quite literally, the best in town.
Blake Ito isn't just serving tuna; he’s controlling the entire journey of the fish, from the breakdown table to the final, perfect plate, bringing ancestral skill and LA's freshest catch to every dining experience.
