Nigiri · Akami · red fish
Maguro (akami) 鮪
Bluefin tuna, lean
The lean red loin. Edo chefs soaked it in soy to preserve it, which became the zuke style still served today. Winter bluefin from Ōma in Aomori is the most prized.
- Best season
- Dec, Jan, Feb
- Style
- Nigiri
- How it's served
- Often as zuke, marinated in soy
- Richness
- 3 of 5
Similar pieces
Where to eat it
Find omakase counters that serve Maguro (akami) in Tokyo, Jakarta, Singapore or any other city.