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.

Kanpachi Amberjack (かんぱち) (章紅魚) – Kanpachi is from the same genus as the Yellowtail but the two species are slightly different. This fish is native to the waters of the Pacific Northwest; however, it is rare to find in the wild and they’re usually farmed. Kanpachi can grow up to six feet long but are usually caught at a smaller size and are best enjoyed during the autumn and winter months.

Kanpachi Amberjack Sashimi, Sesame, Negi Soy served at RŌNIN Hong Kong.

Kanpachi is a versatile white fish that is high in omega-3s and other fatty acids. It has a balanced, mellow taste and a low mercury content. Its meat ranges from a translucent white to pink hue and it can be served as sashimi, sushi, grilled, deep-fried, or simmered.

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