Japanese Bluefin Tuna – The King of Tuna

Renowned as the most prized tuna in the world, Japanese Bluefin Tuna (本マグロ – Hon Maguro) is celebrated for its exceptional flavor, rich texture, and perfect fat balance. Wild-caught primarily in the pristine waters of Japan, this tuna is a premium choice for high-end sushi, sashimi, and gourmet seafood markets.

Bluefin tuna is divided into parts such as Otoro (extra fatty belly), Chutoro (medium fatty), and Akami (lean red meat), each offering a unique taste experience. Among them, Otoro is the most luxurious, with a buttery texture that melts in the mouth.

Harvested at peak season and handled with precision, Japanese bluefin tuna delivers unmatched quality and deep umami flavor—making it the ultimate delicacy for seafood connoisseurs around the globe.

Otoro (大トロ)

• Location: Belly, near the head
• Texture: Extremely fatty, buttery, melts in your mouth
• Most expensive & prized part of the tuna
• Used for: High-end sashimi and sushi

Chutoro (中トロ)

• Location: Belly, mid-section
• Texture: Medium fatty, perfect balance of flavor and richness
• A favorite among sushi lovers
• Used for: Sashimi, sushi, tataki

Akami (赤身)

• Location: Back and upper body
• Texture: Lean, meaty, deep red color
• Most common cut, rich umami flavor
• Used for: Sushi, sashimi, poke, steaks