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.
Shima Aji (あじ) (深海池魚) Striped Jack Mackerel – Part of the Aji/Horse Mackerel family that’s in peak season during the summer, but available year round. Usually recognized for its bright yellow stripe across the body, this fish can grow up to one meter in length. This fish is rich and smooth in flavor and is often filleted using a technique that pulls the skin off from the fish to maintain the surface of the meat.
Shima Aji are can be found in the Pacific Ocean and around Southern Hokkaido. It can be served grilled, deep fried, or sashimi-style. The photos above display two ways that Shima Aji is served at RŌNIN – as sashimi as well as grilled with mentaiko and shiso leaf.
Middle Image Courtesy That Food Cray !!!