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.

Kisu (きす) (沙鑚) Whiting – This fish is also called the sand borer or smelt whiting. Whiting can grow up to 30 cm but are generally enjoyed when they are much smaller. It is a tasty fish, especially during the summer, and can be used in many different ways. They can be found in the Indo-Pacific Ocean and consume a diet of molluscs and crustaceans.

Kisu, Shiso Tempura, Mandarin Salt

Whiting can be eaten as sashimi, grilled, deep-fried as tempura or with breading, lightly seared, and more. Because the kisu have very low body fat content, it’s a staple fish in summer cooking.

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