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.

Yazu (油甘魚) (やす) Young Yellowtail – This fish is extremely popular both in and outside of Japan. It’s often used in sushi and sashimi around the world, but depending on how big and how old it is, the Yellowtail fish goes by different Japanese names. Characterized by a yellow stripe along the tail, this fish is a quick swimmer and can be found in the Northwestern Pacific waters. Young Yellowtail are around 15-20 centimeters long and are usually caught during the summer season.

Grilled Yazu, Shio Koji, Sudachi from RONIN.

The Yellowtail is a fatty fish since it dwells in colder waters and is popularly served as sashimi and sushi. Other cooking methods include broiling, simmering in sauce, and grilling the collar with salt. It is rich in vitamins B1, B2, and D.

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