Bluefin Tuna Otoro Sashimi Japan: At Tokyo’s Toyosu Market top-grade bluefin tuna otoro the fatty belly cut can cost thousands per kilogram at auction. When served as sashimi in elite sushiya like Sukiyabashi Jiro a single piece may cost over $200. The otoro melts in the mouth with a buttery richness due to high marbling from mature tuna often caught in the wild using sustainable pole-and-line methods. Its scarcity due to overfishing and the skill required to select and slice it perfectly add to its value. Served on warm vinegared rice with a touch of wasabi it is a minimalist masterpiece. This dish represents the zenith of sushi artistry where purity of ingredient and precision of technique create an unforgettable luxury experience.
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