Japanese Tuna Saku | Bluefin Akami

This is Bluefin Akami at its finest — clean, lean, and brilliantly red. Cut into saku blocks (perfect rectangular loins), this is the prized back muscle of the Bluefin tuna: deep in color, firm in texture, and ideal for sashimi, sushi, or tataki.

Akami (赤身) is the lean, deep red meat from the back and sides of the tuna — specifically the Bluefin in this case. It's the most abundant part of the fish and the go-to cut for those who appreciate clean, meaty flavor without excess fat.

In traditional Japanese sushi culture, Akami is the foundation — it's how chefs judge the purity and handling of a tuna. When cut correctly and served properly, it delivers a bold yet refined tuna flavor that stands on its own, especially when served raw or lightly seared.

Sourced from sustainably farmed Bluefin in Japan, this tuna is traceable, responsibly raised, and cut to exacting standards. Every block is trimmed with precision to minimize waste and maximize yield — just like in a high-end Tokyo sushi bar.

Flash-frozen at peak freshness, vacuum-sealed, and shipped with care, this is the same quality served in omakase restaurants and premium sashimi counters around the world.

• Farmed Bluefin Tuna Akami, from Japan

• Saku-cut for consistency and presentation

• Sushi-grade: clean muscle, no sinew, no bloodline

• Flash-frozen & vacuum-sealed

• Perfect for sashimi, nigiri, tataki, or seared dishes

Akami is leaner than Otoro or Chutoro, making it ideal for purists who want clean, meaty flavor with incredible visual appeal. Keep it cold, slice it clean, and let the quality shine. It is best to store Akami in a super freezer, otherwise it may change color

How to Prepare:

Sashimi / Nigiri:
Let thaw gently in the refrigerator overnight. Slice against the grain using a sharp knife. Serve chilled with wasabi, soy sauce, or ponzu.

Tataki (Seared):
Lightly sear all sides of the saku block for 10–15 seconds in a ripping-hot pan, then cool and slice thin. Serve with citrus soy, daikon, and shiso.

Tuna Tartare:
Dice chilled Akami into small cubes. Mix with scallions, soy, sesame oil, avocado, or spicy mayo.