Feel the luxurious texture on the tongue
All the restaurants introduced in this site have selected “toro” (fatty belly of tuna) for “maguro” (tuna) of the month.
However, the master of Kamakura Izum ginza, Mr. Mikio Kamishiro, has chosen “akami” (the red meat), marinated.
“Akami is definitely the part you can enjoy the maximum sweetness of tuna. Especially in summer I’d strongly recommend akami. The purpose of marinating is to strengthen the taste and to bring out creamy smooth texture.”
The amount of time for which tuna is marinated depends on the condition of the fish. When this timing is just right, you will enjoy glamorous creamy texture on the tongue. You cannot help but smile as you chew to feel a subtle sour taste of tuna and the rich savor.