Toro is the fatty belly of the tuna, the cut prized for its marbling. Noticeably richer and softer than the lean loin, and at its best eaten raw.

Buttery and clean, with visible marbling that softens as it comes up from cold. Far more fat and far less bite than a loin cut.

Belly is not uniform. The thicker centre slices like butter. The thin edge nearest the skin carries more sinew and can be fibrous, so work across the grain with your sharpest knife. If that edge fights you, set it aside for searing or tartare rather than sashimi.

Best served raw. Slice thin, against the grain. Keep it cold until the moment you plate. A touch of soy is optional, it does not really need help. If searing, 5 seconds per side in a screaming-hot pan, then slice immediately.

Pairs Well With: Soy & Wasabi · Yuzu Koshō · Pickled Ginger · Sea Salt & Lime · Ponzu