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Maguro — Japanese bluefin tuna sushi nigiri showing akami and otoro cuts

Maguro Guide

Japan's Bluefin Tuna — Akami, Otoro & Auction Culture

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Maguro: The King of Japanese Sushi Fish

Maguro (マグロ, tuna) is the most prized and culturally important fish in Japanese cuisine. Bluefin tuna (hon-maguro, 本マグロ) in particular commands near-reverential status — a single premium specimen can sell for millions of yen at auction, and the quality of a sushi restaurant's maguro is the most direct indicator of its sourcing quality and chef's skill.

Types of Maguro in Japan

  • • Hon-maguro (本マグロ): Pacific bluefin tuna — the most prestigious and expensive
  • • Minami-maguro (南マグロ): Southern bluefin — similarly prized, caught in southern hemisphere
  • • Bachi-maguro (バチマグロ): Bigeye tuna — good quality, more affordable
  • • Kihada-maguro (キハダマグロ): Yellowfin tuna — lighter, leaner, common in chain sushi
  • • Mebachi (メバチ): Bigeye tuna — between yellowfin and bluefin in richness

Japan consumes more tuna than any other nation — approximately 80% of the world's Pacific bluefin catch ends up in Japanese sushi bars and restaurants. This level of demand has made sustainable tuna sourcing an important and contested conversation in Japanese food culture.

Akami, Chutoro, Otoro: Understanding the Cuts

A single bluefin tuna is divided into dozens of different cuts, but the three most important for sushi are akami, chutoro, and otoro — representing the spectrum from lean to ultra-fatty.

Akami (赤身) — Lean

Deep red, lean tuna from the dorsal muscle. The most abundant cut, with a clean, strong tuna flavor and firm, muscular texture. Often served as the "standard" tuna piece at most sushi bars. Also excellent as tuna sashimi.

💴 ¥300–¥500/piece at quality bars

Chutoro (中トロ) — Medium Fatty

The side belly cut — a beautiful marbling of red and white fat creates a complex flavor that is richer than akami but more nuanced than otoro. Many sushi chefs consider chutoro the most expressive cut, balancing clean tuna flavor with buttery richness.

💴 ¥500–¥1,000/piece

Otoro (大トロ) — Ultra Fatty

The underbelly of the tuna — so rich in fat that it melts on the tongue at body temperature. The flavor is buttery, mild, and intensely luxurious. Prized for its melt-in-mouth texture. Most expensive cut; at top restaurants, a single piece can reach ¥3,000–¥5,000.

💴 ¥1,000–¥5,000/piece

Kamatoro (カマトロ)

The collar meat near the head — extremely fatty, similar to otoro but with a slightly different texture from the muscle structure around the collar bone. Rare and often served as a separate specialty at dedicated tuna restaurants.

💴 ¥800–¥2,000/piece

Toyosu Market & The Tuna Auction

Toyosu Market in Koto Ward, Tokyo — which replaced the legendary Tsukiji Market in 2018 — is the world's largest seafood market and the global center of the tuna trade. The first auction of the year (hatsu-seri, 初競り) in early January is Japan's most theatrical food event.

Toyosu Tuna Auction Facts

  • • Daily tuna auctions start around 05:30–06:00
  • • Visitor observation tours available on limited mornings — book via Toyosu Market website
  • • 2019 hatsu-seri: A 278kg tuna sold for ¥333 million (USD 3 million) — a world record
  • • The buyer is typically a premium sushi chain (Itamae Sushi / Onodera Group) using it as publicity
  • • Regular top-grade hon-maguro sell for ¥3,000–¥10,000 per kilogram at wholesale

Visiting Toyosu requires advance registration for auction observation. The market tour combines the tuna auction observation area with views of the fish sorting operations — an unforgettable early morning experience. The adjacent Jogai Market has excellent seafood restaurants for breakfast after the tour.

Best Maguro Sushi Restaurants in Tokyo

Sushi Saito (鮨 さいとう)

Roppongi, Tokyo

Often called Japan's best sushi restaurant — by reservation only, with years-long waiting lists. Chef Takashi Saito's maguro selection and technique are the benchmark against which all others are measured.

💴 ¥30,000+ (omakase)

Sushi Dai (寿司大)

Toyosu Outer Market

Queues form from 03:00 at this legendary Tsukiji-era sushi bar (now relocated to Toyosu Outer Market). The omakase set is exceptional value for the quality of the tuna sourced daily from the morning auction.

💴 ¥4,000–¥6,000 (set)

Midori Sushi (みどり寿司)

Shibuya Hikarie & multiple

One of Tokyo's best value-for-quality sushi chains — sourcing high-grade maguro and offering akami, chutoro, and otoro at prices well below dedicated sushi counter restaurants.

💴 ¥2,000–¥4,000

Tsukiji Hongan-ji Market Stalls

Tsukiji Outer Market

Several stalls in Tsukiji Outer Market sell fresh tuna sashimi sets and tuna don (rice bowls) from early morning. A direct, affordable way to eat quality maguro.

💴 ¥1,500–¥3,000

How to Order Maguro at a Sushi Bar

Maguro Ordering Terms

  • • Akami (赤身): Lean tuna — say "akami hitotsu" for one piece
  • • Chutoro (中トロ): Medium fatty — the most popular order at top bars
  • • Otoro (大トロ): Ultra fatty — most expensive, often listed separately
  • • Tekka-maki (鉄火巻き): Tuna sashimi in thin sushi roll — a classic quick order
  • • Zuke maguro (漬けマグロ): Tuna marinated in soy sauce — traditional Edo-era preparation

At a sushi counter, you may ask the chef: "Kyo no osusume wa nan desu ka?" (What do you recommend today?) — the chef will indicate which tuna cut is at its peak quality for that day's sourcing.

Frequently Asked Questions

What is the difference between akami, chutoro, and otoro?▼
Akami is lean, deep-red tuna with clean strong flavor. Chutoro is medium-fatty belly tuna with complex marbling. Otoro is ultra-fatty belly meat that melts on the tongue — the most prized and expensive cut. Many connoisseurs consider chutoro the most nuanced cut, balancing lean tuna character with buttery richness.
What happens at the Toyosu Market tuna auction?▼
Every morning around 05:30, whole frozen tuna are auctioned at Toyosu Market to wholesale buyers and restaurant representatives. The famous New Year's First Auction (hatsu-seri) sees single fish sell for tens of millions of yen as publicity events. Visitor observation tours are available on limited mornings by advance registration.
Where can I eat the best maguro sushi in Tokyo?▼
For accessible quality: Tsukiji Outer Market restaurants (Sushi Dai, Daiwa Sushi) open for early morning queues offer excellent value. For mid-range: Midori Sushi in Shibuya. For the best in Japan: Sushi Saito in Roppongi (years-long reservation wait) or Sushi Yoshitake (Michelin three-star).
How is tuna graded in Japan?▼
Japanese tuna is graded by origin (domestic vs. imported), fat content (measured by ultrasound or visual inspection), flesh color and freshness, and whether it is wild-caught vs. farmed. The highest grade is wild-caught Pacific bluefin from Aomori Prefecture (Oma tuna) — some specimens reach ¥1 million+ per fish at winter auction.

Stay in Tokyo

Stay near Toyosu or Tsukiji for early morning tuna sushi experiences at the source.

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