Toro tuna belly — the most premium cut in Japanese cuisine. Rich, fatty, and extraordinary.

Toro is the belly of the tuna — the fattiest, most marbled section, and the reason the most expensive omakase meals in the world cost what they cost. Deeply marbled with intramuscular fat, it has a texture and richness that’s entirely unlike the lean tuna most people know. A genuinely rare product — only a small portion of each fish yields true belly.

Deeply marbled fat that melts on the palate with barely any pressure. The flavor is rich, clean, and oceanic — unlike any other cut of any other fish.

Serve at slightly above refrigerator temperature (around 45–50°F) to allow the fat to open up without losing texture. Slice against the grain, ¼ inch thick. A light sear — 5 seconds per side in a screaming-hot pan — then slice immediately, is also exceptional. Do not cook through.

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