A velvetly and exclusive indulgence
The unique and insatiable taste of otoro casts a spell on the majority of people as soon as they sample it. The silky sirloin feel of raw tuna blends together with the fatty tissue from the belly to generate a rich and creamy experience. Otoro is taken from the fattiest part of the tuna belly. It has a sophisticated essence, incredible composition, and the exquisite marbling is plainly recognized throughout.
What is otoro?
Otoro is taken from the under-belly inside the tuna, and it is separated into grades which are recognized according to the marbling through out the steak, very similar to grading beef. By far the most precious otoro comes from the lower belly of the fish towards the head. Chutoro, a lower top quality, derives from the tuna belly at the center and rear through the tuna, which is not as marbled when compared with otoro sushi. Suprinsgly, otoro sushi is not commonly consumed outside of Japan, even though it is oftentimes accessible in specialized Japanese dining establishments such as Sumo Sumo.