Straight from Japan.
Beautiful kinmedai — vivid red skin, rich clean fat, and that signature sweetness that makes this fish so special.
Handled with intention from the first cut to the last slice.
#Kinmedai #JapaneseFish #EdomaeSushi #SushiChef #SeasonalFish
Ever since I developed this skill, I’ve always enjoyed filleting small seasonal fish.
No room for wasted movement. No room for heavy hands.
Precision and intention is the name of the game.
Every cut matters. Every gram matters. Every fish deserves respect.
Seasonality keeps chefs humble. Technique keeps us sharp.
Had the honor of hosting the young men of @crew21sf & @scoutingsanfrancisco at jū-ni and Hamburger Project. Growing up in San Francisco, I was (briefly) a Boy Scout myself, so this brought back a lot of memories. It felt really good to give back.
