Sushi term
Otoro 大トロ
Otoro is the fatty belly of bluefin tuna and the single most prized cut in the sushi world — pale pink, marbled like wagyu, and so rich it seems to dissolve before you finish chewing. It's the piece chefs save for the end of an omakase.
Why it costs what it costs
Only a small portion of each enormous bluefin yields true otoro, and prime bluefin sell for staggering sums at Tokyo's Toyosu market. Scarcity plus fat plus demand equals the priciest slice on the counter.
Otoro, chutoro, akami
The same fish gives three cuts: lean akami (deep red), balanced chutoro (medium fat), and rich otoro (belly). Tasting all three side by side is one of sushi's great lessons.
Insider tip. Eat otoro near the end of a meal and with the lightest touch of soy — its fat is the whole point, and salt buries it.
Where to try Otoro near you
Top-rated sushi spots on Yes Ichiban with real, orderable online menus:
Bayridge Sushi
Kissimmee, FL · ★★★★★★★★★★ 4.8
VOLCANO STEAK AND SUSHIDULUTH, GA · ★★★★★★★★★★ 4.7
Royal SushiChicago, IL · ★★★★★★★★★★ 4.7
Bayridge SushiLongwood, FL · ★★★★★★★★★★ 4.7
Volcano Steak & SushiWEST BERLIN, NJ · ★★★★★★★★★★ 4.7
Mikata Japanese Grill & SushiKnoxville, TN · ★★★★★★★★★★ 4.6