Our Wild Bluefin Tuna Akami Saku Block is cut from the lean loin section (akami) of wild-caught bluefin tuna and trimmed into a traditional saku block for sushi and sashimi preparation.

Akami is the most classic and widely used bluefin cut in sushi bars, valued for its deep ruby color, clean ocean flavor, and firm texture. Unlike fattier bluefin cuts, akami delivers a pure, focused tuna experience that highlights freshness and technique rather than richness.

This saku block gives you complete control over slice thickness and presentation—ideal for sashimi, nigiri, or crudo. It’s a refined, everyday sushi cut that performs consistently and cleanly.

Akami vs Otoro: What’s the Difference?

Bluefin tuna offers several distinct cuts, each with its own character:

Akami (This Product)

Cut from the lean loin

Deep red color

Clean, mild tuna flavor

Firm texture

Ideal for sushi, sashimi, and everyday raw preparations

Otoro (Our Premium Cut)

Cut from the fattest belly section

Pale pink with heavy marbling

Ultra-rich, buttery mouthfeel

Considered a luxury, indulgent experience

If you’re looking for purity and balance, akami is the traditional choice.
If you’re seeking maximum richness and indulgence, our Bluefin Otoro is the upgrade.

Both cuts serve different roles—and neither replaces the other.

Why Choose Bluefin Akami?

Akami is preferred when you want:

Clean, focused tuna flavor

Precise slicing and presentation

Less fat, more structure

A traditional sushi experience

It’s the backbone of classic sushi menus worldwide.

How to Enjoy

Slice against the grain for sashimi

Perfect for nigiri and hand rolls

Serve chilled with minimal seasoning

Best enjoyed raw to appreciate texture and color

Product Details

Species: Bluefin Tuna

Cut: Akami (lean loin)

Format: Saku block

Harvest Method: Wild-caught

Grade: Sushi / Sashimi grade

Condition: Frozen to preserve quality

Packaging: Vacuum sealed

Storage Instructions

Keep frozen until ready to use

Thaw slowly under refrigeration

Consume promptly after thawing