Ryoshi

Tuesdays in Polanco don’t have to be boring. Head to Ryoshi, where tradition meets Tokyo knife work, and Tuesdays mean one thing: Tuna Breakdown. They bring in whole bluefin — not frozen, not flown halfway across the world — but fresh, local, and massive. Then, right in front of you, they slice it down with surgical precision. Belly, loin, cheek — every cut gets its moment. It’s not just dinner. It’s a ritual. The crew behind the counter moves like they’ve done this a thousand times. Because they have. But the respect they show the fish? That’s what hits deepest. It’s loud, raw, unfiltered — and some of the best damn tuna you’ll ever taste in Mexico City.