How a Once-Secret Japanese Technique Is Shaping New York Seafood Menus | Eater NY
"Fidel Caballero, a Michelin-starred chef-owner, first learned about ike jime from a Japanese butchery book in 2014 — just as it was gaining popularity in Mexico — and while researching ahead of his 2024 opening he came across King Kanpachi, the rare distributor selling ike jime fish outside of Japan, specifically from Baja California Sur, Mexico. He has used kanpachi (yellowtail) in different ways as part of a $125 tasting menu: crudo with chicharron furikake, celtuce, and fermented husk cherry salsa; collars glazed with chintextle (smoked chile paste) and grilled over binchotan charcoal; and smoked and sliced for sashimi. The new spring menu features a seasonal plato marisquero: an assortment of shellfish, crustaceans, and the ike jime and dry-aged yellowtail, served sashimi-style." - Caroline Shin
