The upper belly of the bluefin tuna occupies the most coveted position in the hierarchy of premium cuts, fattier than the loin, more intensely marbled than any other portion, and utterly unmatched in the richness it delivers. Sourced from Japan, where the bluefin tuna is treated with the reverence of a national treasure, this is a cut that represents the absolute summit of seafood indulgence.

The marbling is extraordinary, fine threads of creamy white fat woven throughout deep-red flesh in a pattern that is as visually striking as it is significant to the eating experience. When sliced, the texture is yielding and almost impossibly silky, melting on the palate with a long, buttery finish of remarkable intensity.

It is the cut that commands the highest prices at Tokyo’s Tsukiji and Toyosu markets, and the one that every serious sushi chef reserves for the most discerning guests. Whether served as the centrepiece of an omakase experience, presented as premium nigiri, or sliced for sashimi, the upper belly speaks with authority.

Why choose Sea House Bluefin Tuna Upper Belly?

• The fattiest cut. The most intensely marbled portion and the pinnacle of bluefin quality.
• Melt-in-the-mouth texture. Incomparable buttery richness and depth of flavour.
• Sourced from Japan. Authentic provenance from the world’s foremost tuna culture.
• The ultimate sushi cut. Reserved for sashimi and the most exceptional occasions.
• Certified Fresh. Handled with the precision this extraordinary cut demands.