Hamachi Tartare, Pickled Ginger and Roasted Shiro Miso

Hamachi is common in the northern hemisphere and prized in Japan, with a limited supply finding its way to London chefs with deep pockets. It’s of the yellowtail family and closely related to Australia’s Hiramasa, our premium-grade kingfish, organically farmed in the cold waters off the South Australian coast. Its dense and compact flesh make it ideal to serve as sashimi, tartare or tataki, rather than changing its unctuous character with unnecessary cooking. To show it to its best visual e