The tuna from the belly is obviously as expensive as hell and frightening from some. It is true a single piece can topple your pocket, and that’s why in most counters it’s “omakase” otherwise western clients would exaggerate and order until tears drop onto their cheeks or cheques.

What can you say about o-toro as the chef explains it is fatty tuna. I never think of it that way and this is the reputation o-toro has from chefs trying to explain this cut. I find it intense on my palate and not more tasty than chu-toro, but definitely more impressive both visually and otherwise.