Akami is the best example of bluefin tuna and is found in the inner part of the loin, next to the spine. It’s characterised by its red colour and intense flavour. A feast for the eyes and the palate!

Soft but firm, with a powerful yet subtle flavour. The chūtoro is the part of the belly that contains a medium percentage of fat and is ideal for bluefin tuna lovers.

The ōtoro is the most prized part of the bluefin tuna belly. It is the sweetest cut of the animal, with an exquisite flavour and a melt-in-the-mouth texture.

Yellowfin tuna, with its compact meat and deep red colour, is ideal eaten raw in a poke or tartare, even in a tataki.