Chu-Toro is the moderately fat meat of a tuna. A blue fin tuna yields Akami (red meat), Chu-Toro, and Oh-Toro (pink meat with a large fat content), and chu-toro is usually found near the skin on the back and belly. Many connoisseurs prefer chu-toro because it combines the lighter but deep, slightly bitter flavor of an akami with the sweet tenderness of an oh-toro. Sometimes you will find a cut of chu-toro with a gradation of red from the deep red to pink (lean to fatty).
“Many think the oh-toro from belly of a tuna is the best, but I love the chu-toro from near the back of the body. It has great flavor and not stringy at all, just smooth.” Chef Maeda
January 14, 2008 at 10:34 am
I had the omakase (carefully selected chefs choice) the other night and wow! The journey through sushi goten presented by chef maeda-san was one of the best meals I have had.
Thank you
January 14, 2008 at 12:33 pm
Yes, omakase is the way to go if you really want the ultimate. Chef Maeda communicates with customers through his sushi, and it’s been such a pleasure serving you. Thank you very much, and see you soon.