This video walks you through how to grill otoro the prized fatty cut of tuna bringing out its rich, buttery texture with a perfect char. Learn simple yet precise techniques to elevate this premium ...

A prime slice of fatty, creamy otoro — belly-meat of Bluefin tuna — isn't cheap. These days in Tokyo, you can expect to pay at least ¥10,000 ($100) for a goodly portion of the stuff.