Forest Hill sushi hotspot EDO played host Wednesday to Iron Chef Kimio Nonaga of Tokyo, who demonstrated his mastery of Japanese cuisine by whittling a 120-pound yellow fin tuna into bite-sized slabs of mouth-watering sashimi.

Even cooler? He did it with a long samurai-style sword. Check out the photos below.

Chef Nonaga, who won the Japanese version of Iron Chef in 2002, was in town as part of the Distinguished Restaurants of North America conference, which wrapped up this week at the Royal York Hotel.

Chef Nonaga is trained in the art of Kaiseki, an elaborate traditional Japanese multi-course dinner said to be the highest form of Japanese cuisine. Nonaga’s restaurant, Nihonbashi Yukari in Japan, has been awarded two Michelin stars.

This past week, Chef Nonaga was guest chef at EDO (484 Eglinton Ave. W) and his specialty dishes were featured on the menu.

Check out the photos below for the transformation from big tuna to little tuna.