SeEat restaurant guide
TACHI menu: three tuna cuts, sushi or hand roll
The tuna names describe a useful progression: lean tuna, medium fatty tuna and fatty tuna. Compare these three before deciding whether to order individual sushi or a hand roll; the restaurant also offers a separate omakase format.
Only the three tuna names are compared here. Wider saved salmon and branzino descriptions imply cooked fillets despite the source’s sushi/hand-roll format; excluded. Recipes and dietary labels are unverified. Saved English, Chinese and Japanese descriptions are available; Spanish descriptions are absent and may fall back to English.
From lean to fatty tuna
Read the tuna names first, then choose the serving format.
Akami · the lean option
Lean tuna
The current source pairs LEAN TUNA with 赤身. The saved description identifies it as lean red tuna. Start here when the lean-versus-fatty distinction matters; neither source specifies tuna species or origin.
Chūtoro · between lean and fatty
Medium fatty tuna
MEDIUM FATTY TUNA corresponds to 中トロ. The saved description places it between lean and fatty tuna. Compare that category rather than assuming its sashimi wording means a separate dish on this sushi-and-hand-roll list.
Ōtoro · the fatty option
Fatty tuna
FATTY TUNA corresponds to 大トロ. Its saved description emphasizes fat and marbling. It offers the fatty end of this comparison, without a measured fat percentage or a promise about each serving.
Choose a tuna name and a format
Separate the cut comparison from à la carte versus omakase.
01
Choose the tuna category
Keep the original names together: LEAN TUNA, MEDIUM FATTY TUNA and FATTY TUNA distinguish the three choices.
02
Choose the counter format
The restaurant describes nigiri and hand rolls for à la carte ordering. Ask which format you want instead of treating a saved sashimi explanation as a separate menu offer.
03
Keep omakase separate
The source lists omakase course counts separately. These three tuna examples are not a guarantee that a particular set contains all three.
Before choosing
Do these three examples make an omakase set?
No. They compare three à la carte tuna names; the restaurant separately lists omakase formats and seasonal offerings.
Are the cooked-fish descriptions reliable here?
They are outside this comparison. Saved salmon and branzino explanations describe cooked fillets, while the linked source places these fish under sushi and hand roll. Do not use those wider descriptions to infer a cooked entrée.
Does this guide certify ingredients or allergens?
No. The source asks diners to tell staff about allergies and flags raw or undercooked food. These brief lists do not establish complete recipes or certify saved labels.
Continue with your tuna choice
Open the saved menu for these entries, or get SeEat for the next unfamiliar menu.