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