Father’s Day Live Tuna Cutting Brunch

This Father’s Day, award-winning chefs Pepe Moncayo and Saran “Peter” Kannasute come together for a one-day-only collaboration at Arrels—a celebration of heritage, identity, and fatherhood, told through two deeply personal interpretations of Japanese cuisine.

Chef Moncayo, born in Barcelona, and Chef Kannasute, raised in Bangkok, come from different worlds—but their stories echo. Both shaped by their roots, drawn to Japanese cuisine, and reimagined through their own cross-cultural lens.

We invite you to join us on Sunday, June 15th for this shared tribute—two fathers expressing their journeys through the food that carries their stories.

Yume Hospitality, Arrels, DC Sake cō, and Hakkaisan Sake present a Father’s Day bluefin tuna brunch and dinner experience:

Bluefin tuna from Spain, carved live during a bottomless brunch for $88 per person.

A collaborative, multi-course tasting dinner menu for $138 per person.

Brunch sake tastings and dinner sake pairings with Reiko Hirai and Timothy Sullivan, Sake Samurai.