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Kama vs Otoro

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

KamaOtoro
Fat 86 98
Umami 88 92
Rarity 90 95
Price 72 98

Kama

Collar · tuna cheek collar

The wedge of meat behind the gill plate. A whole tuna yields only two, which makes it a prized rarity — the fat is dense and the skin side crisps beautifully under heat.

GrilledSalt and nothing else

Look for clear flesh with a vivid line of bloodline muscle, not a browned one.

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Otoro

Fatty belly · premium toro

The forward belly, and the summit of tuna fat. Everything this cut is worth comes down to a fat density that starts melting the moment it meets body temperature.

Raw5 min at room temperature

The fat striations should run close together and evenly, without breaking up.

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Which one to buy

  • Better forKama : Otoro
  • Salt-grilledKama95 : —
  • SimmeredKama60 : —
  • SushiOtoro— : 98
  • Lightly searedOtoro— : 55

Other comparisons

→Kama vs Akami→Akami vs Chutoro→Otoro vs Chutoro→Akami vs Tail belly→Chutoro vs Tail belly→Akami vs Otoro→Kama vs Chutoro

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.