This the best example of the three cuts. From the left to right, o-toro, chu-toro and akame. In many ways o-toro is very good but in general you’ll find that too many medium quality sushi restaurants serve “o” that is just too fatty. It is really a matter of balance and somehow Japanese and foreigners get stuck on the really fatty cuts, which I dislike. They think because it is fatty it is delicious, “amai” sweet and aburapoi (fatty) used in a negative connotation. It is a matter if education and experience but when “o” is good, it is more than perfect.

The middle fish is Chu-toro which is less fatty and more concentrated in the mouth due to its density. The akami is red tuna and it is excellent but sometimes it can be fishy if the fish has been fermenting too long.

Be careful, in some sushi counters they substitute the blue fin for skip jacks which is not the same thing.