The Otoro Meshi (U.P $32.80++) at Kuro Maguro comes with 5 slices of Otoro (this is debatable) atop a bed of vinegared rice. The uni you see is an add-on.

If you examine my picture closely, you might notice that the slices of Otoro on the left appear to be different from those on the right, in that you can spot the familiar hue of red present in Akami. Apparently, this is because that particular slice of Otoro was taken from the part linked to the Akami. The difference in texture of the Otoro slices was thus evident. Some of the Otoro slices served to me also reminded me more of Chutoro than Otoro.

The takeaway is that not all Otoro cuts are created equal. A simple search of the Kuro Maguro location tag on Instagram will reveal the differences in Otoro cuts used in the popular Otoro Meshi, so your dining experience is highly dependent on your luck. Either that or some people were served cuts that would not fully qualify as Otoro.

Now, the main star of the Otoro Meshi is the Otoro. While I have no beef with vinegared rice, I was disappointed that the sourness from the vinegared rice somehow attached itself to the slices of Otoro even when consuming the Otoro on its own. The sourness severely reduced the fragrance and flavour of the fats in the Otoro.

I noticed that the restaurant had prepared numerous bowls of Otoro Meshi in advance and laid them out in the open, which helps reduce customer waiting time and table turnover. I felt that this could have been the reason why the sourness from the vinegared rice ended up spreading to the fish slices.

I am painfully aware that my review contradicts almost all the other reviews of the food at Kuro Maguro. Some might even call it an alternative fact. But as always, just providing my honest, sincere and humble opinion.