Popular Matsukasa-Yaki with Threadfin Bream

Are you familiar with a dish called matsukasa-yaki?

It is usually made with the premium fish amadai, or tilefish. The fish is grilled with its scales left on, so you can enjoy their crisp texture as well.

At Yahata Sushi, we make it using amadai line-caught by fishermen in Kagoshima’s Kinkō Bay.

It has become quite a popular item, especially in the evening.

Amadai is an exceptionally high-end fish, particularly in the Kansai region, and can be quite expensive. Recently, however, we have begun serving matsukasa-yaki made with line-caught threadfin bream from Kinkō Bay in place of amadai.

With its firm body, the threadfin bream is so excellent that you might not know it was not amadai—it is every bit as good.

Please be sure to order it when you see it on the menu!

Incidentally, we sometimes make small kamaboko fish cakes from threadfin bream by turning it into surimi.

The threadfin bream kamaboko is so delicious that it rivals the familiar kamaboko from Suzuhira of Odawara, well known at Yahata Sushi.

Please enjoy our threadfin bream series.