The Prize
Bluefin Tuna — Akami, Chutoro, Otoro
Bluefin is graded not as one fish but as three distinct cuts, and the difference between them is the difference between a good plate and a memorable one. Akami, the lean loin, carries the clean iron-and-sea character of the fish. Chutoro, the transitional cut, marbles fat through muscle in fine ribbons. Otoro, from the belly, is the most marbled and the most sought — it should collapse rather than chew. We supply all three, whole loins and saku blocks, ultra-frozen or fresh to order, with the cut and grade specified rather than assumed.
Graded loins & saku · ultra-frozen at origin or fresh to order
Cuts & formats — pre-order
Pricing on request — availability confirmed against the weekly supply list.
Standards of the House
Cut and grade specified per order — never substituted without notice
Ultra-frozen at −60°C or fresh air-flown, unbroken chain
Full origin and catch documentation with every consignment
Three cuts, three different fish on the plate
Akami is the lean red loin: the largest, most versatile cut, with a clean iron-and-sea flavour. It carries tartare, tataki and volume sashimi work.
Chutoro sits between loin and belly, with fat running through the muscle in fine ribbons. It is the chef's choice when a menu needs richness without the full weight of otoro.
Otoro is the belly: the most marbled and the most sought, meant to collapse rather than chew. It belongs on sashimi and nigiri service where it can be tasted plainly.
Formats and handling
We supply saku blocks, graded loins and whole fish by arrangement, ultra-frozen at −60°C or fresh air-flown to order. The cut and grade are specified on every order and never substituted without notice.
Ultra-frozen bluefin must be thawed slowly and correctly or it bleeds and discolours. The thawing, trimming and portioning method is set out in our serving guide.
Questions buyers ask
What is the difference between akami, chutoro and otoro?
They are three cuts of the same bluefin. Akami is the lean loin, chutoro the mid-belly with fine marbling, and otoro the fattiest belly cut. Fat content, texture and price rise from akami to otoro.
Is ultra-frozen bluefin as good as fresh?
Bluefin ultra-frozen at −60°C shortly after catch, and held there, keeps its colour and texture well, and it is how much sashimi-grade tuna is traded. Fresh air-flown fish is available to order.
Can I order bluefin for a specific date in Dubai?
Yes, to pre-order. The cut and format are confirmed against availability and delivery is scheduled by appointment across the UAE.
Buyer's guides
What to know before you order — grades, cuts, pricing and handling.
- Bluefin Tuna Cuts — Akami, Chutoro and OtoroThe three cuts of bluefin tuna and what separates them: akami, chutoro and otoro — fat content, flavour, price and which belongs in which dish.
- Otoro vs Chutoro — Which Belly Cut to BuyBoth come from the bluefin belly but they are not interchangeable. How otoro and chutoro differ in marbling, texture, price and service.
- What Is Akami? The Lean Cut of Bluefin TunaAkami is the lean red meat of bluefin tuna, the largest and most versatile cut. How it differs from toro, how to buy it, what to cook with it.
- How to Serve Bluefin Tuna at HomeThawing, trimming, cutting and portioning bluefin tuna at home: how much to buy per person, which cut to serve, and the mistakes to avoid.