Akami vs Chutoro vs Otoro: what's the difference?
Akami vs Chutoro vs Otoro: how these sushi neta differ in species, taste, texture, season, sustainability and mercury — a side-by-side guide.
| Attribute | Akami | Chutoro | Otoro |
|---|---|---|---|
| Japanese | 赤身 アカミ · akami | 中トロ チュウトロ · chutoro | 大トロ オオトロ · otoro |
| Species | Thunnus orientalis | Thunnus orientalis | Thunnus orientalis |
| Texture | firm, meaty | tender, lightly marbled | melting, buttery |
| Richness | ●●●○○ | ●●●●○ | ●●●●● |
| Oiliness | ●●○○○ | ●●●●○ | ●●●●● |
| Peak season | Nov, Dec, Jan, Feb | Nov, Dec, Jan, Feb | Nov, Dec, Jan, Feb |
| Sustainability | red | red | red |
| Mercury (ppm) | 0.69 | — | — |
| Price | $$ | $$$ | $$$$ |
| Beginner-friendly | Yes | Yes | Yes |
At a glance
赤身 akami
Akami
Akami is the lean, deep-red back muscle of tuna — the most traditional cut, all clean iron and umami, and the one with the most mercury per bite.
中トロ chutoroChutoro
Chutoro is the medium-fatty cut between lean akami and rich otoro — marbled like good beef but balanced, and for many the best-value sweet spot of the tuna.
大トロ otoroOtoro
Otoro is the fattiest cut of the tuna belly — densely marbled, pale pink, and rich enough to dissolve on the tongue. The prized luxury slice of edomae sushi.