Jabara (じゃばら) is the accordion belly flap of the Bluefin Tuna — the outermost layer of the ventral belly where fat striations run perpendicular to the muscle in distinctive wave-like folds. It is the fattiest outer edge of the Otoro belly block, with a pronounced fat architecture and stronger sinews than the inner belly. Moving inward, sinews fade and the texture becomes the finer marbling of inner Otoro.

What Is Otoro? Bluefin Tuna Fatty Belly — Buy in Washington DC

The Bluefin Tuna belly is not a single cut — it is a continuous gradation. From the outermost edge of the belly flap through to the border with Chutoro, fat content, texture, and flavor character shift progressively. What most counters label as a single "Otoro" product is one point on a spectrum. At Sashimi DC, we make that spectrum available.

Harakami (腹上) is the name of the belly block located adjacent to the collar and head — the forward section of the ventral belly. From a Harakami block, you might expect roughly 15% Akami, 15% Chutoro, and 70% Otoro by weight. Within that Otoro portion, the outermost belly edge is Jabara — with its distinctive fat architecture and pronounced sinews — and as you move inward toward the Chutoro border, the texture becomes progressively finer and more evenly marbled. We call this inner section marbling Otoro. There is no universal industry name for it; it is the quiet middle of the spectrum, and it is often the most nuanced of the three.

Understanding this gradation is what separates a knowledgeable fish buyer from someone simply paying an Otoro premium without knowing which part they are eating. If you have a preference — Jabara's fat architecture versus the finer marbling cuts — tell us at pickup.

Harakami belly block — Nagasaki Bluefin Tuna cross-section at Miyazaki processor, showing Otoro marbling

Harakami — the belly block

The forward belly section at the Miyazaki processor. The cross-section shows the full gradation: outer Jabara edge through marbling Otoro to the Chutoro border. One block yields the entire Otoro spectrum.

カマトロ

Kamatoro

Collar Otoro · Highest fat content on the fish

Coming soon · Not yet available

Cut from the Kama — the collar section immediately behind the head — Kamatoro is the fattiest meat on the entire Bluefin. Its fat content exceeds even the richest belly Otoro, and its texture is unlike any other cut: silky, almost spreadable, with a depth of umami that is felt as much as tasted.

Because there is only one collar per side of each fish, the quantity of Kamatoro from a single Bluefin is severely limited. Sashimi DC carries the full collars from each Nagasaki Bluefin. Currently the collar is sold as Kama for grilling (see the Kama page). We are working toward offering Kamatoro as a separate raw sashimi cut — cut directly from the collar by the Miyazaki processor. Not yet available, but coming.

OriginGoto, Nagasaki

AvailabilityFuture offering — not yet available

Comparable toNothing else on the fish

Order Kama (collar) →

じゃばら

Jabara

Accordion Belly Flap · Outer ventral Otoro

Weekly · Very limited

Jabara — "accordion" or "bellows" in Japanese — is the outermost edge of the Harakami belly, where the fat layers undulate in visible folds perpendicular to the muscle fiber. It is the most structurally distinctive part of the Otoro zone: the accordion fat architecture is unmistakable on the cut face, and the sinews running through are more pronounced here than in the inner belly.

This is not a flaw — it is the character of the cut. Jabara is intensely fatty and slightly fibrous, with the sinew providing structure that the pure-fat inner Otoro does not have. Moving inward from Jabara, the sinews fade and the texture becomes progressively finer and more marbled — the transition toward what we call marbling Otoro and, beyond that, Chutoro.

How to slice Jabara: Slice cold — from refrigerator temperature. As Otoro warms toward room temperature, the fat softens and becomes harder to cut cleanly. A thick cut (8–10mm) preserves the accordion structure. Eat immediately after slicing — let it come up to room temperature for 2–3 minutes on the plate before consuming.

Torching: One of the best preparations for Jabara and other Otoro cuts. A brief pass with a kitchen torch over the cut surface caramelizes the fat — the aroma is extraordinary, and the texture of the just-seared edge contrasts with the raw interior. Try it.

OriginGoto, Nagasaki

AvailabilityWeekly

Best asNigiri · Sashimi

Order as Otoro

霜降り

Marbling Otoro

Inner Harakami · Otoro–Chutoro Gradation

Weekly

Moving inward from the Jabara edge of the Harakami belly block, the sinews fade and the fat distribution becomes progressively finer — evenly dispersed through the muscle in the intricate marbling pattern visible on the cut face. This is the section between Jabara and Chutoro, with no single established name in the industry. We call it marbling Otoro.

It is the most texturally refined part of the Otoro zone: the fat is present throughout but lacks Jabara's bold structure, yielding a melt that is smooth and uninterrupted. The lean muscle running through contributes umami that pure Jabara cannot — a balance that many find more complex than either extreme.

If you have a preference — Jabara's pronounced fat architecture versus the finer marbling of the inner belly — let us know at pickup and we will cut to your preference from the Harakami block.

OriginGoto, Nagasaki

AvailabilityWeekly

Best asSashimi · Nigiri · Torched

Order as Otoro

Torched Otoro — seared Nagasaki Bluefin belly, Sashimi DC

Aburi — torched Otoro

Preparation note

Aburi — torching the surface

A brief pass of a kitchen torch over Otoro caramelizes the fat on the surface — the aroma is extraordinary and unlike anything you can produce from cooking alone. The exterior sears while the interior remains raw.

Works on any Otoro cut. Particularly striking on marbling Otoro and Kamatoro, where the fat content makes the caramelization most intense. Try it with a small amount of salt and a drop of Ponzu. Watch the recipe video →

	Kamatoro	Otoro	Chutoro
Source	Collar (Kama)	Lower belly	Upper belly & back
Fat level	Highest on the fish	Very high	Medium — balanced
Texture	Silky, almost spreadable	Rich, melt-in-mouth	Clean, lighter richness
Quantity / fish	Extremely limited — 2 collars	Limited — varies by season	More available than Otoro
Best eaten	Sashimi or lightly seared	Sashimi, nigiri, or aburi	Sashimi or nigiri
At Sashimi DC	Coming soon (sold as Kama for grilling)	Weekly — $74 / 7–9 oz	Weekly — $60 / 7–9 oz

Common Questions

Otoro FAQ

What is Jabara tuna?

Jabara (じゃばら) is the accordion belly flap of the Bluefin Tuna — the outermost layer of the ventral belly where fat striations run perpendicular to the muscle in distinctive wave-like folds. The name means "accordion" in Japanese. Jabara is the outermost edge of the Harakami belly block — the fat architecture is pronounced, and the sinews running through are stronger here than in the inner belly. This gives it structure that the more refined inner Otoro lacks. Moving inward from Jabara, sinews fade and the texture becomes the finer marbling Otoro. Available weekly at Sashimi DC.

What is Kamatoro and why is it so rare?

Kama page. Raw Kamatoro as a separate sashimi cut is not yet available but is coming." data-ja="カマトロは頭部と胸鰭のすぐ後ろ、カマ部位から切り出した脂ののった部位です。本鮪の部位の中でも最高の脂質を誇り、絹のようになめらかで、最上の大トロをも超えるとろける食感です。量は極めて限られており、一尾につき片側一つのみです。ワシントンDCのほとんどのレストランでは生のカットとして提供されず、カマは通常塩焼き（カマ塩焼き）として調理されるか、大量処理の過程で廃棄されます。Sashimi DCでは現在カマを焼き用として販売しています（カマのページ参照）。刺身カットとしてのカマトロはまだ提供しておりませんが、今後の提供に向けて取り組んでいます。" data-zh="カマトロ取自头部和胸鳍正后方的鳃骨部位（Kama），是本金枪鱼各部位中脂肪含量最高的，口感丝滑如绸、入口即化，超越最上等的大腹。数量极为有限：每条鱼每侧仅一块。华盛顿DC大多数餐厅根本不以生食形式提供——鱼鳃通常被盐烤（Kama Shioyaki）或在批量加工中丢弃。Sashimi DC目前将鳃骨（Kama）整块作为烧烤用途销售——详见鳃骨页面。カマトロ作为刺身切片目前暂未供应，但我们正在积极推进中。">Kamatoro is the fatty tuna meat cut from the Kama — the collar section immediately behind the head and pectoral fin. It carries the highest fat content of any cut on the fish, with a silky, almost spreadable texture that exceeds even the richest belly Otoro. The quantity is extremely limited: one collar per side per fish. Most Washington DC restaurants do not offer it as a raw cut at all — the collar is typically either cooked (salt-grilled as Kama Shioyaki) or simply discarded in mass-market processing. Sashimi DC's Miyazaki processor handles the Kama as a premium raw product. Sashimi DC currently sells the collar as Kama for grilling — see the Kama page. Raw Kamatoro as a separate sashimi cut is not yet available but is coming.

What is the difference between Otoro and Chutoro?

Otoro (大トロ) comes from the lower belly, carrying the highest fat content — heavy marbling, a melt-in-mouth texture, and a rich, buttery, lingering flavor. Chutoro (中トロ) comes from the upper belly and the area near the back — moderate fat content that balances richness and the clean, direct umami of lean muscle. Harakami sits at the transitional border. Neither is universally "better" — they are different expressions of the same fish, and the right choice depends on what you are looking for.

Where can I buy Otoro in Washington DC?

Sashimi DC at 1608 14th St NW, Lower Level (inside Rice Market) carries Otoro weekly from Goto, Nagasaki — Ikejime-processed, never CO-treated, same-day DC pickup or delivery. Jabara, marbling Otoro, and Kama are available weekly from the Harakami belly block and collar. If you have a preference for the fattier Jabara edge versus the finer marbling inner cuts, let us know at pickup Order at shop.sashimidc.com or visit daily 11:30 am – 8:00 pm.

How should I eat Otoro — sashimi or sushi?

Both work beautifully, but many chefs prefer Otoro as nigiri sushi: the warmth of the rice very slightly raises the temperature of the fish, accelerating the fat melt. As sashimi, cut it thicker than other fish (8–10 mm) to let the marbling dissolve fully on the palate. Avoid heavy soy sauce — a light dab of tamari and minimal wasabi lets the fat speak.

Is Otoro available year-round at Sashimi DC?

Otoro is available whenever Bluefin Tuna is in stock, while a fish yields more Otoro in winter than in summer. Some specific sections of Otoro sell out fast — especially the most beautifully marbled cuts — as early as Thursday or Friday. For guaranteed availability, visit us as soon as the weekly arrival is announced on Instagram or newsletter.

What does Otoro cost at Sashimi DC?

Otoro is $74 per 7–9 oz portion. It is the premium belly cut of Goto Islands Bluefin Tuna — Ikejime-processed, never frozen, air-shipped from Japan.

How much Otoro should I order per person?

50–60g as part of a multi-cut spread alongside Chutoro and Akami. 100–150g as a standalone main. Otoro is rich — a little goes a long way.

Is Sashimi DC’s Otoro the same quality as top omakase restaurants?

Yes — the same sourcing standard as top omakase restaurants in Tokyo. Goto Islands Bluefin, Ikejime-processed at the dock, never frozen, air-shipped within 48 hours. The same quality tier used at the finest Japanese restaurants in Japan.

When does Otoro arrive at Sashimi DC each week?

Fish arrives from Japan on Wednesday. Thursday and Friday are the best days to order — stock is at peak freshness. Popular cuts sell out by Saturday afternoon.

How do I eat Otoro?

Slice as sashimi or make sushi — both are excellent. Keita’s favorite is to torch the surface briefly: the Maillard reaction and fat burn aroma elevate the flavor considerably. See the recipe page for a short video of Aburi Otoro.

Does Sashimi DC’s Bluefin Tuna contain mercury?

Yes, like all tuna, Bluefin contains some mercury — but Sashimi DC’s Goto Islands Bluefin is ranch-raised from wild-caught juvenile seed stock (天然種苗) and reaches harvest size in 2–3 years. Wild-caught Bluefin can take up to 15 years to mature, accumulating mercury throughout that time. The shorter grow-out period means measurably lower mercury bioaccumulation compared to fully wild-caught Bluefin. Adults in good health can enjoy Bluefin in moderate quantities as part of a varied diet. Pregnant women, nursing mothers, and young children should follow FDA guidelines on tuna consumption.

Is eating Bluefin Tuna healthy?

Yes — in appropriate portions, Bluefin Tuna is one of the most nutrient-dense proteins available. It is rich in omega-3 fatty acids (EPA and DHA, which support cardiovascular and brain health), high-quality complete protein, vitamin B12 (essential for nervous system function), selenium (a powerful antioxidant), niacin (B3, supports metabolism and cholesterol management), and iron. The fat marbling in Otoro and Chutoro is predominantly healthy unsaturated fat, not saturated fat.

Otoro —
beyond the belly.

Kamatoro

Jabara

Marbling Otoro

Aburi — torching the surface

Fat content — relative scale

Otoro vs Kamatoro vs Chutoro

Otoro FAQ

Order Otoro this week —
Goto, Nagasaki.

Otoro —beyond the belly.

Kamatoro

Jabara

Marbling Otoro

Aburi — torching the surface

Fat content — relative scale

Otoro vs Kamatoro vs Chutoro

Otoro FAQ

Order Otoro this week —Goto, Nagasaki.

Otoro —
beyond the belly.

Order Otoro this week —
Goto, Nagasaki.