Otoro
The most prized and fattiest part of the tuna belly. Rich, buttery, and melt-in-your-mouth — often the most expensive cut on the menu.
Chutoro
Taken from the belly closer to the midsection, chutoro has a perfect balance of fat and lean meat. Creamy yet still meaty — many sushi lovers call it the best of both worlds.
Akami
The lean, deep red meat from the sides and back. Firm, meaty, and less fatty, akami has a clean, bold tuna flavor.
Kamatoro
The fatty meat around the collar of the tuna (near the gills). Rare and limited, kamatoro is incredibly tender and juicy.
Sekami and Seshimo
Cuts from the back (sekami, nearer the head) and lower back (seshimo, nearer the tail). Sekami is softer; seshimo is firmer and often used for grilling.
Harakami and Harashimo
Front belly (harakami) and lower belly (harashimo). Harakami is closer to the head and can be softer; harashimo closer to the tail tends to be firmer.
Hohoniku
Meat from the tuna's cheek. Tender, flavorful, and perfect for searing or tataki (lightly grilled outside, raw inside).
Noten
Rare cut from the forehead/top of the tuna’s head. Exceptionally soft, fatty, and creamy — considered a delicacy, often served at high-end sushi bars. It’s rare because only about 200g of it is found in each fish. Prized for its unique texture: rich, creamy, and melt-in-the-mouth.
🍣 Why it matters:
Each tuna cut tells its own story. From the buttery richness of otoro to the rare noten and hearty akami, sushi chefs use every part of the tuna to celebrate texture and taste.
✨ Next time you order sushi, try asking for noten or kamatoro — and experience why tuna is so revered in Japanese cuisine! 🐟💛
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