Amadai, Large, 750-1000g

Amadai, or Tilefish, is the king of white fish. Loved for its gentle sweetness and clean, elegant finish. Its flesh is fine-grained and delicate, yet it holds together beautifully when cooked, making it ideal for refined preparations. What makes amadai especially famous is its unique skin and scales: chefs often cook it “matsukasa-yaki” style, leaving the scales on and pan-frying / ladling hot oil over until they puff and turn crackling crisp—like tiny, edible chips—while the flesh stays moist and tender. The contrast is the magic: airy crunch on top, silky white fish beneath. It is is wild-caught in the pristine waters offTsushima Island in Nagasaki, by local fishermen who use sustainable fishing methods (line fishing). Bypassing the traditional fish market, we purchase directly from the port and immediately semi-dress the fish on-site, then employ advanced “Tomin” flash-freezing technology, aiming to provide fish that are "as fresh when thawed as when caught."