aji - spanish mackerel (fukuoka, japan)
Awesome knife work and presentation from chef matt. Let this be a reminder to all fish - stay in schools.
#holeymackerel
grilled yellowtail belly
Damn this was awesome. Crisp skin and tender moist, fatty meat. If you like the salmon belly (@TheCookie) this is another must-order.
fresh alaskan king crab
This was like crab candy, the meat was so sweet. The pieces of meat that touched the grilled also had a great smoky flavor.
ushio jiru
White fish and tofu in a light delicate broth.
asajime chicken thigh
asajime chicken teba wing
kurobuta pork cheek
portabella stuffed with asajime ground chicken
takana inari
dammit @Chowseeker1999, i wish i took your rec for this sooner. This was great, soft, slightly sweet and pickle-y.
So glad you liked the Takana Inari! Delicious, right? So much better than the usual Inari / “football” shaped item that’s usually throwaway.
That is some beautiful Aji (and a lot of it)! Raku’s Sashimi is ridiculous.
Thanks for the video on ikejime. Thinking about that (and how few places in the U.S. do that), it’s even crazier than a restaurant like Saison just does it in-house for each live fish for the tasting menu.
The Grilled Yellowtail Belly was a welcome site after the head, fins and I don’t know what of the #holeymackerel. Next time I will refrain from ordering an add’l Salmon Belly and get the YTB.
Thanks for sharing the secret of Raku’s Sashimi excellence, ikejime, aka fish torture. Before I devour my next order I will say a prayer of thanks to the fish.
Loved the sashimi, sea bass, bacon wrapped tomatoes, ground chicken skewer, and the foie gras skewer. The dessert was also very nice. Next time I’ll get more from the grill! They did not have the beef tendon available on my visit. I’m not the biggest tofu fan but it was enjoyable to try this signature dish, very unique texture. Service was great!
Animals can be braindead but still have some nervous system firings for a little while. It’s not a reaction of pain because it literally happens at the instant when you destroy the brain – fish generally give a good hard twitch or two at that point – but stab them anywhere else and you don’t get that twitchy, fin-flarey reaction. That type of thing indicates a braindead fish.
Oh yeah… while I was being a smart ass I forgot to note, Spago’s Chef de Cuisine Tetsu Yahagi’s presence on the Migrant Kitchen clip. IMO - along with exceptional service - Spago’s dedication to sourcing is what keeps them in the mix. This guy is the reason. Savvy hire Mr & First Missus Puck!