Chicago｜A Beautiful Tuna “Bone Scraping” Feast at Miru 🐟

Heard about Miru’s live tuna breakdown dinner half a year ago — as someone always hunting for nakaochi (bone-scraped tuna), I was thrilled. The service paused during summer, but recently resumed — so I booked a table with a friend right away. 🐟 Chef presented the tuna for the night (not the whole fish from scratch, but freshly delivered the day before). 🐟 Tuna trio: tuna tartlet / nori-wrapped tuna / tuna sandwich. The tart shell felt pre-made and not very crisp, but the rest was good. 🐟 Akami (lean tuna) wrapped in daikon with yuzu vinegar — light and refreshing, though the daikon lost crunch from absorbing moisture. 🐟 Otoro with uni — reminiscent of top NYC sushi spots. Would’ve been even better with finer mince. 🐟 Tuna sushi progression from lean to fatty, ending with kama toro. 🐟 Tuna noodle soup — simplest dish of the night, but the dashi broth was delicious. 🐟 Nakaochi (bone-scraped tuna) — the star! A whole plate of fresh, scraped meat from the bone. Everyone went quiet, focused on scooping. Chef provided various dips, rice, and nori for DIY combos. We even got to suck the bone marrow — a whole course on its own at NYC’s Honeybadger. Portion was huge — couldn’t finish, so I asked to take it home… for my cats 😼 🐟 Otoro hand roll with caviar — still rich and tasty, though scallions would’ve balanced the fat. 🐟 Dessert: soba caramel ice cream + Okinawan black sugar cake – Miru’s desserts never disappoint. I’ve said before you could come just for sweets — same high standard tonight. Finished with skyline views from the terrace — a perfect night. 📍 Miru 401 E Wacker Dr, Chicago, IL 60601 #SummerFoodieCat 🐱 #Chicago #ChicagoLife #ExploreChicago #GlobalFoodieChallenge