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.

Kintokidai (將軍甲) (きんときだい) Red Big Eye Snapper – Kintokidai live in the Western Pacific waters and can be found along Southern Japan, Western Indonesia, and Australia. This red fish is usually caught during the winter when it’s grown to about 30 cm in length.

Kintokidai Red Snapper Sashimi, Daikon, Ponzu, Yuzu Kosho from RŌNIN.

This type of Snapper can be cooked in a variety of ways, including poached, steamed, broiled, and grilled. It has lean, firm, yet mild meat and can be served with a thin layer of its edible skin. However,  Kintokidai is an uncommon cut for sushi and sashimi.

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