A Maguro Kaitai show is coming to Fairmount, with Javelin hosting Chef Carlos Wills of Ogawa Sushi & Kappo for a one-night bluefin tuna cutting ceremony on Tuesday, August 18. The restaurant has already had a buzzy summer — it recently went viral for having the first LeBron James mural painted on its exterior in Philadelphia since James signed with the 76ers — and this event gives it another reason to draw a crowd. The centerpiece is a 250-to-300-pound bluefin tuna, broken down live in front of guests before being served across multiple courses.

What to Expect at Javelin’s Maguro Kaitai Show

Cocktails begin at 5 p.m., with Mixologist Richie Tray leaning into his Cambodian heritage across a menu built with Philadelphia Craft Ice Co. ice — a banana boulevardier, a pandan sour, and a Southeast margarita made with herb-infused lime juice and green mango agave. The Maguro Kaitai demonstration itself starts promptly at 6 p.m., when Wills walks guests through the tradition before dissecting the tuna in front of the room.

Food follows the cutting: papaya salad, karaage chicken, and Cambodian-style crudo lead into several courses built around the tuna itself, including sashimi, bone marrow, and spicy toro handrolls topped with uni, alongside additional cuts imported directly from Japan. Premium caviar from Caviar XS runs through the courses as well.

The Chefs Behind the Maguro Kaitai Tradition

Wills moved to the US from Honduras and spent more than a decade working under Chef Minoru Ogawa in Washington, D.C., before becoming Ogawa Sushi & Kappo’s executive chef in Old City in late 2023.

Ogawa himself is a second-generation sushi chef trained by his father in Tokyo’s Nippori neighborhood, where the family restaurant — now run by Ogawa’s brother — has operated for more than 50 years; Ogawa still sources most of his fish directly from Tokyo.

Javelin owner Albert Zheng, also a partner in Ogawa Sushi & Kappo, said the event had been in the works for some time: “It’s only natural for us to do this with Carlos. He’s amazing and super experienced.” Zheng is separately a partner in Old City’s Almanac, part of a small but connected group of Philadelphia restaurants under his ownership.

Reservations are $170 per person plus tax and gratuity, bookable through Toast. Walk-ins and regular delivery service won’t be available at Javelin during the event.

Nights like this don’t come around often — a whole tuna broken down in front of you, a room full of people leaning in for the same reason, and a menu built to make sure nothing about the evening feels rushed. If you’ve been looking for an excuse to end the summer with something memorable, this is it.

About Post Author

Allan Lane

Philadelphia born and bred, Allan Lane is the Publisher and Editor in Chief of digital magazines. He launched his first publication, SportBikes Inc Magazine in 2010, followed by dosage MAGAZINE in 2019. Recently, Allan launched his third online publication, Club For Man. As a journalist, Allan covers fashion, lifestyle, culture, art, and motorcycles.

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