金目鯛
Kinmedai
Skin seared with binchotan for a smoky, crisp edge.
Number
03
Course stage
Nigiri
Origin
Golden eye snapper · Chiba
Season
Winter
仕込み
From the counter
How we prepare it
Only the skin side meets the flame. The heat renders the fat under the skin while the flesh stays raw and silky.
Where it comes from
Kinmedai lives deep, which gives it a soft, fatty flesh. It is one of the pieces guests ask about most.