At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our Chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.
Amadai (あまだい) (甘鯛) Tilefish – This fish is a type of Tai, so it’s part of the Sea Bream family and has a watery flesh. It’s best consumed between October and March and usually, the red and white varieties are more popular since the yellow type isn’t as flavorful. Tilefish, also known as guji, blanquillo, and ocean whitefish, live in burrows at the bottom of the shallow seas. They vary in size, growing anywhere from 10 to 90 centimeters.
Tilefish are found in Southern Japan, around the Kansai area. Although it is uncommon, Tilefish can be served as sashimi but it is normally steamed, grilled, fried, or eaten in soup.