Otoro, Chutoro and Akami: Tuna Cuts Explained

Otoro, chutoro and akami are not quality grades — they are parts of the tuna, defined by fat. Akami is the lean red loin, chutoro is medium-fatty, and otoro is the fattiest belly. Fat, texture and price rise in that order.

The three cuts. Akami (赤身): lean loin along the spine, roughly 1–2% fat in bluefin, firm and iron-rich. Chutoro (中トロ): medium-fatty belly and back, about 15–20% fat, marbled pink. Otoro (大トロ): fattiest belly near the head, about 25–30% fat, rising toward 40% at the winter peak.

Akami

The deep-red muscle along the spine. It is lean, firm and meaty, with a clean, iron-rich flavour that deepens as you chew. Most tuna served worldwide is akami, and in Edomae sushi it is often marinated in soy (zuke). See Edomae style omakase explained.

Chutoro

The medium-fatty meat from the belly and the back near the skin, with visible white marbling through pink flesh. Many chefs and diners consider it the best balance — richness without heaviness.

Otoro

The fattiest belly meat, pale pink to almost white and so soft it melts. It is the most expensive cut and usually comes from bluefin. The most marbled otoro is sometimes called shimofuri ("frost-fall").

Fat figures vary

Sources disagree. One chef-informed guide gives akami 1–2%, chutoro 15–20% and otoro 25–30%; another lists otoro at around 40% and akami at 14% for bigeye. There is no measured boundary between chutoro and otoro — as chefs put it, if the chef calls it otoro, it's otoro.

In Hong Kong

You'll find chutoro and otoro at omakase counters and in premium chain platters — sen-ryo's 42-piece platter includes semi-fatty tuna and fatty tuna with leek. Sushiro's LOHAS Park opening sold otoro at HKD 12 a piece as a flash deal. See premium chain takeaway sets.

Eat in order: akami first, then chutoro, then otoro. Going lean to fatty lets you taste each cut properly.

Soy and wasabi: akami stands up to soy · chutoro needs a light touch · otoro needs almost none — at a counter, the chef has already seasoned it.

Tuna and pregnancy: Hong Kong's Centre for Food Safety advises pregnant women, women planning pregnancy and young children to avoid large predatory fish, including tuna, especially bigeye and bluefin, because of methylmercury.

Common questions

What is the difference between otoro and chutoro?

Otoro is fattier; chutoro is medium-fat.

Is akami lower quality?

No — it is a different cut, prized for flavour.

Where else can I look?

See bluefin vs yellowfin tuna.

Compiled by our editorial team from Japanese seafood and sushi references, chef-informed tuna guides, Hong Kong Centre for Food Safety and Department of Health guidance, and chain menus, retrieved September 2026. Fat percentages are approximate and vary by fish, season and source. General information only, not medical or dietary advice.