THE ICON OF JAPANESE CUISINE

The most legendary cut of tuna, and one of the most highly prized by lovers of fine cuisine. With a pinkish colour and silky, highly delicate texture, the belly, also known as “Otoro” is to be found at the base of the lower loin, and contains the highest level of fat.

The undisputed star of dishes served raw, such as sushi, tartar and sashimi, although its versatility also allows it to shine in other forms, such as grilled, barbecued or in a range of casseroles. Some chefs cook it to create a striking roasted crust.

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