UMAMI EXTRACTION
FRESH FLAVORS BEGINS WITH FRESH PREPARATION. A HIGHLY SKILLED SUSHI CHEF UNDERSTANDS HOW TO BREAK DOWN & UTILIZE EVERY FISH IN ITS WHOLE ENTIRETY. EVERY DISH’S INGREDIENTS ARE MAXIMIZED TO FULL POTENTIAL FOR BOLD FLAVORS.
BLUEFIN TUNA
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OTORO
SUPREME CUT OF BLUEFIN TUNA. HIGHLY PRIZED FOR ITS FATTY CONTENT.
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CHUTORO
THE INBETWEEN OF OTORO & AKAMI. MILD FATTINESS YET STILL FULL OF UMAMI.
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AKAMI
THE GENERAL CUT OF BLUEFIN TUNA. UTILIZED FOR MOST SUSHI ROLLS.
![](https://images.squarespace-cdn.com/content/v1/6643dc0d723a5d41de469c29/88e25102-aada-4f1c-9485-61f739daebde/KSM-96.jpg)
OTORO
THE HOLY GRAIL OF BLUEFIN TUNA