J C.
Jalapeño ponzu per usual
J C.
Part of the initial sashimi platter
J C.
Skin off, neatly sliced into sashimi. Not quite as rich as Japanese hamachi during winter, but very clean flavor so quite satisfying when a richer less fishy sashimi appears on a spring menu
J C.
Excellent in jalapeño ponzu crudo. King salmon lilikoi and firefly squid also shown
J C.
Standard crudo with ponzu and serrano. Extremely tasty and good firmness to the fish
David C.
I think its likely an amazing fish in many ways. My idea was to see how it would go over as sashimi. It didn't work for our guests (or us). No fault of the fish, but now we know not to add it to the ones we use for sashimi and sushi. It'd be fun to try it pan seared. -- Dave
J C.
Great flavor, texture, and firmness. A simple crudo with blood orange juice, red sea salt, and avocado
Jean H.
We had just returned from Japan and needed a sushi fix. A extremely lovely portion of Hiramasa selected for us. Perfect!
ITSUKI M.
これほど美味しいヒラマサがカリフォルニアで食べられるとは思っていませんでした。
J C.
Traditional shoyu poke sauce with red onions
Michael D.
Very fresh, nice flavor
Yelena P.
Excellent quality sashimi.
Very fresh and mild flavor
Michael D.
Very fresh and great for sashimi!
Mitchell M.
Perfect for sushi
Katie K.
Clean flavors- great texture.
Simon L.
Used it for sushi. Similar to hamachi but with milder taste. Very fresh.
