Tuna Cheek Grilled

Tuna cheek grilled, known in Japan as *honmaguro no kama* or simply *kama*, is a delicacy that showcases the rich, fatty meat found in the triangular section behind the gills of the tuna. This cut is highly prized for its intense flavor and tender, almost buttery texture when cooked properly. The dish originates from Japanese seafood culture, where whole fish butchery is revered, and the cheek is often reserved as a premium offering.

Key ingredients are limited: a fresh tuna cheek, sea salt, and sometimes a light brush of soy sauce or citrus. What distinguishes a great version is the balance achieved through grilling – the skin must be rendered crisp and charred while the flesh remains moist and just barely warmed through, requiring precise heat control. According to *Cosa mangiamo oggi?*, an exemplary preparation can be found at Sushi Dai in Koto City, Japan, where the cheek is grilled over binchōtan charcoal, imparting a subtle smokiness that complements the natural umami.

Regional variations exist primarily in seasoning. In coastal areas of Japan, the cheek might be served with ponzu or grated daikon, while in other regions, a simple salt-grilled (*shioyaki*) approach is favored. Outside Japan, chefs sometimes introduce marinades of miso or garlic, though purists argue these mask the ingredient’s inherent quality. Whether served as an appetizer or a main course, tuna cheek grilled remains a testament to the philosophy of using every part of the fish with respect.