The belly of tuna extends along the forefront and ends midway in the torso. Often a small sushi counter buys a few kg of tuna and the piece will have all three cuts: akami, chu-toro and o-toro. It is then up to the chef to portion it accordingly and cut the “block” each day as the tuna so-called ages. There are varying opinions about the best cuts and those that have never tried hon maguro’s belly, you’ll be in for a surprise.