Decadent, rare, and profoundly luxurious, 28-Day Dry-Aged Otoro (Premium Cut) represents the absolute apex of tuna craftsmanship. Cut from the fattiest, most prized section of bluefin tuna belly, this Otoro undergoes an exacting 28-day dry-aging process that only a handful of specialists can execute safely and consistently.
Our store is one of only five places in the United States that professionally dry-age fish, operating under rigorously controlled temperature, humidity, and airflow. Over 28 days, moisture is gently reduced while natural enzymes refine texture and amplify umami - transforming pristine fat into a cleaner, silkier melt and elevating flavor depth without any fishiness.
Trimmed to a chef-grade premium cut, this Otoro delivers unmatched marbling, clarity, and elegance - designed for the most discerning sashimi and nigiri experiences.
Species: Bluefin Tuna (Thunnus thynnus / Thunnus orientalis, availability-dependent)
Cut: Otoro (Ultra-fatty belly)
Aging: 28 days (dry-aged)
Form: Premium sashimi block
Condition: Fresh, dry-aged, never frozen
Processing: Precision dry-aging in a controlled environment
Storage: Keep refrigerated at 32–36°F
Shelf Life: Consume within 24-48 hours of purchase
Texture: Ultra-silky, buttery, and refined
Taste: Profound umami with clean sweetness and ocean minerality
Finish: Long, luxurious, and impeccably smooth
Extended dry-aging purifies the fat structure, creating a pristine melt and a more defined, elegant savor than fresh Otoro.
Sashimi: Thick, glossy slices showcasing marbling and melt.
Nigiri: Lightly brushed with nikiri; no soy needed.
Aburi (Lightly Torched): Brief flame to bloom aroma while preserving interior silkiness.
Luxury Pairing: Exceptional with Ossetra or Kaluga caviar, cultured butter, or shaved white truffle.
Seasoning: Sea salt flakes, fresh wasabi
Condiments: Nikiri soy, yuzu zest (minimal)
Beverages: Junmai daiginjo sake, Champagne, or mineral-driven white Burgundy
Otoro is rich and nutrient-dense:
Extremely high inOmega-3 fatty acids
Excellent source of protein and vitamin D
Supports heart and brain health
Per 4 oz serving (approximate):
Calories: 260 | Protein: 20g | Fat: 20g | Omega-3: 2,000mg
Our bluefin sourcing adheres to strict regulations and traceability standards. Dry-aging Otoro at this length requires exceptional discipline and expertise—balancing safety, texture refinement, and peak flavor expression.
Q: How does dry-aged Otoro differ from fresh?
A: Dry-aged Otoro has cleaner fat, deeper umami, and a more refined, silky melt with reduced moisture.
Q: Is it safe to eat raw?
A: Yes. When handled under strict dry-aging protocols and consumed promptly, it is ideal for raw preparations.
Q: Why 28 days?
A: Otoro’s exceptional fat content reaches optimal refinement and flavor concentration at 28 days.
Q: Should I use soy sauce?
A: Minimal seasoning is best; many chefs prefer salt or nikiri to preserve purity.
Q: Can it be frozen?
A: Freezing is not recommended, as it compromises the refined texture achieved through dry-aging.
28-Day Dry-Aged Otoro – Premium Cut is tuna at its most elite - disciplined, opulent, and transcendent. A true connoisseur’s centerpiece reserved for those who demand the rarest expressions of the sea.
🎄 From the Flight Deck 🛫… Holiday schedules are tight this year - we kindly recommend ordering early.
Last Day To Order:
🗓️ Thanksgiving: Tue, Nov 25th
🗓️ Christmas: Tue, Dec 23rd
🗓️ New Year’s: Tue, Dec 30th
🛡️ Route Protection is highly encouraged to keep your holiday stress-free.
I ordered two pounds of 28 day dry aged Toro along with 50 grams of Osetra Cavier. Both came fresh and secure to my door. Niki from Vancouver BC had checked in with me several times to ensure my items were in top condition. I will be shopping at The Local Market in Bellevue Washington when I'm in town. The owners are caring and provided great service. P.S. the package came with a pound of wild King Salmon and it was tasty and smoked just right.
Ordered their A5 wagyu and dry-aged Otoro. We loved it.
