The meeting point between the savour of the lean loin and the fat of the belly. If otoro is spectacle, chutoro is balance — which is why it usually anchors a course rather than closing it.
Profile
Fat75
Umami90
Rarity80
Price88
Pairs with
Sushi & sashimi95
Tataki50
Recommended cooking
RawSashimi
Less cloying than otoro, so it can be eaten piece after piece without tiring the palate.
How to pick it
Pink flesh with fine white fat lines showing faintly through rather than sitting on top.
Keep exploring
All cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.