"The first time I went deep-sea fishing off Cabo San Lucas, Mexico, I caught a 90-pound striped marlin. The next year, I caught a 230-pound fish. I was absolutely hooked."Fortune Fish Seafood & Gourmet Products Hawaiian Kampachi is a delicious, sushi-grade Hawaiian yellowtail, sustainably raised in the pristine open ocean off the coast of Hawaii.  In the wild, Seriola rivoliana would be known as Almaco Jack or kahala, but Hawaiian Kampachi is substantially different from its wild counterpart.  It is nurtured through its entire life cycle from hatchling to harvest, yielding one of the healthiest and most delicious fish on the market.  Hawaiian Kampachi is also rich in healthy Omega-3 fish oils.Hawaiian Kampachi has a clean, rich but crisp taste.  Its high fat content (30%) creates a fish that is prized for its succulent yet subtle flavor and firm texture, and versatile enough for both raw and cooked applications.  Hawaiian Kampachi is farmed in open ocean, off-shore submerged net pens deep in the Pacific Ocean near Hawaii. 

No growth hormones or antibiotics are used in raising this fish.Back to TopJoin the conversationFollow ZagatYou’re missing outThe Zagat app helps you find the best places, faster.The man might not have blinked. Byung Park, known to friends by the harder-sounding BK, was a chef of silent intensity behind the sushi counter at Arami a few Saturdays ago. At one point, Park became agitated over something, so a server brought a glass of red wine to calm his nerves. Park resumed his deliberate knife work, crisp as staccatos. Every cut through a hamachi or salmon was the most important incision in the world. He wriggled the long blade through a piece of octopus, and out emerged a rippled slice, undulating and beautiful. I witnessed all this firsthand, sitting 4 feet from the man with Korean pop-star hair, watching him for 75 minutes straight. In that time he looked up exactly once, only after I paid the bill. He then apologized for not paying more attention. Because Arami, not yet 2 years old in West Town, deserves a spot among the first tier of Japanese restaurants in Chicago.

Park, an alumnus of Meiji, Mirai and Tsunami, maintains a traditional Japanese sense of spareness in his food, rarely resorting to the ostentatiousness found at the seen-to-be-seen sushi hot spots. Arami is a restaurant that shouldn't attract many passers-by. This drab, gray stretch of Chicago Avenue is no high-end retail district. The only clue to this restaurant's existence is the glimpse of vermilion torii gates behind the window, the emblematic Japanese entrance to Shinto shrines. Torii gates symbolize the transition from temporal world to sacred place — in Arami's case, a garden backdrop blending interior touches of wood, bamboo, exposed light, brick and large swaths of lime green on walls. The garden motif extends to the plating: Sashimi is splayed atop smooth black rocks resting on a wooden frame. We watched as Park snipped orchids and branches from the dining room, placing these into his intricate, three-dimensional presentations. The serenity is shattered at night with a crush of young, beautiful diners, each of the restaurant's 75 seats filled with fashion magazine interns and their older male companions.

On two visits, the soundtrack was "Yoshimi Battles the Pink Robots," the 2002 album from alternative-psychedelic band the Flaming Lips. where to buy sushi grade tuna san franciscoThe record is lush, synthesized, polychromatic, like listening to a paint store explode. how to eat sushi like a senseiI found the contrast weirdly appealing. yo sushi menu nutritionSo how is this place wheat when so much out there is chaff? jiro dreams of sushi sodaCompare Arami with other designer Japanese restaurants around town, and you'll see the overwrought tendencies of most. yo sushi dubai review

There's a trend dictating maki rolls be stuffed with a dozen ingredients and arranged in serpentine form. sushi grade fish manhattan(The worst sushi I've had was in Andersonville, in a now-shuttered restaurant that served a tempura tuna and salmon roll with melted mozzarella.) permainan memasak sushi online gratisThe problem with the trendier sushi spots is this: As aesthetically impressive as the plates may be, the often-overload of components cancels out flavors. And sashimi-grade fish is very expensive. Every bite, then, becomes an indistinct, $18 clump of rice, seaweed, spicy mayo and soy sauce. At Arami, maki rolls (the cylindrical style of sushi) average no more than four ingredients, partitioned into one-bite portions, each taste uniform and encapsulating. It's the mark of a chef who prefers his diners experience one carefully designed flavor, not an oversized roll of avocado or soft-shell crab depending on where you bite.

What's more, in that one bite, Park does this neat trick of time-lapse releasing flavors so each taste is experienced sequentially, not simultaneously. Follow along: Take the albacore unagi maki roll. You first taste the soy-marinated tuna. Then the vinegary zip of Korean gochujang chili paste. Rather than using cliched tempura batter for the crunch element, Park uses almonds. It's a purposeful choice. The sweet soy unagi sauce on the broiled eel matches up perfectly with almonds, and that toasted nuttiness is the flavor that lingers. A clearer example: With the uni shooter, you take it in a single slurp from the shot glass. You get three tastes in succession: First, the cold house-blend soy sauce, sweeter, lighter, smokier than most. Second, you savor the creaminess of sea urchin and brininess of flying fish roe. Third, you taste the grassy notes of diced cucumber and shiso leaf. You're left with a rich coating on the palate, like you had taken a spoonful of olive oil. Park's sense of flavor proportionality is apparent in his "Secret Hamachi" sashimi — two slices of yellow tail, with slivers of king oyster mushroom and a dab of white truffle oil atop.