Can confirm. Grilled yellowtail collar was on the regular menu 12/8.
2 Likes
Yah, Iâll pass on paying for the metallic, hemoglobin-y flavor for now.
Darn it all! Just missed it!
I passed, as well, when the man working the âcash registerâ commented that it has a strong mineral-y flavorâŠ
1 Like
Iâm curious. I like the light mineral flavor of some uni. But âstrong mineral-yâ and âmetallicâ and âchewyâ? Probably not so much. 
Oh and letâs not forget the âhemoglobin-yâ.
2 Likes
Whoa! Whatâs the texture & taste of the Akagai? Similar? And I take it you like Pata Mula?
Where on earth are these found?
Iâm sitting with a Mexican friend of mine right now. He says Pata de Mula means Donkey Feet. 
Crunchy and sweet a little like giant clam with a hint of iron, one of my favorite sushi neta. Itâs similar to pata mula, however has a more arched shell and grow very large. Iâve seen some the size of a fist. Local sushi joints have started offering âakagaiâ from Baja but I think itâs basically the same as pata mula. Still not permitted to import them from Japan from what I understand.
Yes, I do enjoy pata mula, Iâve been eating these bloody cockles since I was a kid in these back alleys
4 Likes
Hi @TheCookie,
I donât find Akagai and Pata de Mula to be similar in taste. Of the two, Pata de Mula is more of a distinct taste that might challenge taste buds more (for those that didnât grow up with it or arenât used to those heavier flavors).
1 Like
One per salsa
1 Like
Sushi Gen, and sometimes Shunji.
1 Like
I meant what ocean. 
But thanks for letting me know where to eat one.
I thought I was a badass for once eating a live, wiggling scallop. I will now retire that story. You win!
1 Like
Yeah those Asian blood clams / cockles they call see hum èè¶ in Hong Kong in Chiu Chow restaurants and are seasonal, served raw/marinated in chili garlic amongst a few other things (consume at your own risk) but are also integral to Singaporean Char Kway Teow flavor.
1 Like
Another shrimp torta down the gullet. 
May be the best one I have had to date. Holbox is becoming a weekly habit these days.
The bread was crispy yet delicate. Shrimps were super flavorful and the light, airy yet crunchy batter was perfection. It was assembled masterfully. It wasnât on the menu but they made it anyways. Love this place.
11 Likes
Grilled octopus and the stuffed chiles with smoked fish are my favorites there currently.
1 Like