Hamachi is the Japanese name for a young Japanese amberjack, a species of fish highly prized in Japanese cuisine. The name of this fish changes as it grows, with the fully mature version known as buri. Renowned for its rich, buttery texture and mild, slightly sweet flavor, hamachi is often farmed to ensure consistent quality and high fat content.
Hamachi Selection
You will be enjoying:
HAMACHI MANGO TARTAR – AED 165
Yuzu dressing, avocado, shallot, red pepper
SPICY HAMACHI CRUDO – AED 135
Citrus glaze, chilli, cilantro paste
ROASTED HAMACHI – AED 255
Baby vegetables, seafood broth, confit potato
Classification & Habitat
- Scientific name: Seriola quinqueradiata
- Family: Carangidae (jack and pompano family)
- Native region: Northwest Pacific Ocean, including coastal and offshore waters around Japan and the East China Sea
- Diet: Predatory, feeding on smaller fish
Life Cycle
Young hamachi, known as mojako, are caught in the wild and raised in offshore pens through a carefully managed aquaculture process. This farming period, which takes approximately 15 months, results in the consistent high-fat content prized for culinary use.
Culinary Uses
Hamachi is a versatile fish enjoyed both raw and cooked, lending itself beautifully to refined preparations.
Its naturally high fat content allows hamachi to retain exceptional moisture and tenderness, whether served raw, lightly cured, or roasted at high temperatures.
