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.

Hachibiki (葉血引) (ハチビキ) Bonnetmouth – The Hachibiki fish is found in the Western IndoPacific waters off the coasts of Japan, Korea, and Eastern Africa. It can grow up to 50-250 meters long and is a deepwater fish so it dwells near the bottom of the ocean. The Hachibiki diet is mostly made up of shrimp, small fish, and zooplankton. Also known as a Japanese Rubyfish, Hachibiki have red flesh but are considered whitefish and are in season from winter to summer.

RŌNIN’s Japanese Rubyfish Karaage, Pickled Jalapeño Tosazu, Sudachi.

Although it is a rare type of sushi, Hachibiki can be served as nigiri and is popular as sashimi. It’s slightly fatty with a firm texture and mild flavor.

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