Hamachi Kama is grilled yellowtail collar. Smoky, crispy, delicately fatty, and coveted by those in the know – including the staff at your restaurant – it’s often not on the menu and/or you have to ask if they have any.
When you ordering Hamachi Kama I often feel as if we are being assessed as to whether we deserve it. I’ve seen servers dash off to the kitchen. After that, we are pointed out to the chef. You have to wonder whether they reserve it for a few specially chosen patrons because each yellowtail only yields one cut of hamachi kama.
I think it helps our case that the boys have eaten salmon sashimi and ikura like candy since they were toddlers. This seems to impress our server, and makes us seem Hamachi Kama-worthy. This is what the boys eat every time we go:
- salmon sashimi
- ikura (salmon eggs – salty and burst in their mouth)
- udon noodles in plain both.
Yes! I know there are all kinds of warnings and reasons why you should not give children raw food. If that worries you, don’t do that.
Anyway, did I mention Hamachi Kama is the most delicious thing you can order at your sushi joint? It’s a great option for friends who don’t do the raw thing too, and if you can find it at the fish store; it simple to grill yourself.