On February 28, Negroni offered a dining experience that transcended normal restaurant service by hosting a live 'ronqueo' of Galápagos yellowfin tuna. This event was designed not just as a meal, but as a ritual where the chef performed traditional fish butchery while engaging diners with narratives about the tuna's various parts, textures, culinary uses, and value. The term 'ronqueo' reflects the sound made by the knife gliding over the fish's spine during the initial cut, a noise that heralds the beginning of an almost ceremonial process.

The experience heightened its significance through the use of yellowfin tuna sourced from the Galápagos Islands, a product that enhances each preparation's quality and links Japanese culinary traditions with local pride. As the chef demonstrated different cuts and made preparations, guests were treated to a multisensory event that enriched their understanding of the fish and its culinary potential. This fusion of technique, product, and storytelling served to deepen the engagement between the chef and the diners, making the dinner not just a meal but an educational and participatory event.

By transforming the act of dining into a performance, Negroni is setting a new standard for how seafood can be prepared and appreciated in Ecuador. This approach not only showcases the culinary arts but also promotes sustainability and appreciation for local products like the Galápagos yellowfin tuna, ensuring that both the chefs and the consumers cultivate a deeper respect for the fish and the traditions behind its preparation.