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.

Hata (石班) (ハタ) Grouper – Hata is the most commonly found fish in the sea bass family. They can be found in temperate, shallow waters. With large mouths and stout bodies, these fish eat other fish and crustaceans by hanging out near reefs and sucking them in. They are fished with a single rod and are best during the winter season.

Grilled Hata Grouper, Tare, Kyoto Shichimi served at RŌNIN.

Hata have a mild flavor and a similar taste to halibut and bass. They’re commonly served grilled, as sashimi, or as nigiri. Once cooked, their white meat forms a firm yet flaky texture.

One thought on “Fish Files: Hata Grouper

  1. Do you have baby of Fish the grouper

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