Sebo

Vincent, have you tried the grilled hokke at Sebo? Here’s more about hokke, also known as atka mackerel or arabesque greenling.
http://www.bfh.jp/en/theme/theme_searchdetail/99060105101/

I dropped in early on the 9th and had a seat at the counter where I could watch the three chefs choreography knocking out dishes in the tight space. The night’s Izakaya menu for Sunday, 1/9/2011
...+READ Vincent, have you tried the grilled hokke at Sebo? Here’s more about hokke, also known as atka mackerel or arabesque greenling.
http://www.bfh.jp/en/theme/theme_searchdetail/99060105101/

I dropped in early on the 9th and had a seat at the counter where I could watch the three chefs choreography knocking out dishes in the tight space. The night’s Izakaya menu for Sunday, 1/9/2011
http://twitpic.com/3omews

Goya chanpuruu, $7 - Bitter melon, egg, tofu, katsuobushi, bean sprouts, scallions, onions. Much lighter made with smoked bonito shavings instead of pork, and the salting was perfect to “sweeten” the bitter melon in this Okinawan dish. I liked this dish a lot and it felt very cleansing, just what the doctor ordered. However, a full serving was too much bitter flavor for one person to consume in a sitting and I took most of it home with me.
http://www.flickr.com/photos/melaniewong/5351279244/

Kaki chige, $10 – Korean-style hot pot with oyster, kimchee, carrots, daikon, okra, fishcake, scallion, onions. The soup and vegetable base was simmering on a burner on top of the sushi bar. Then an order’s worth was heated with the raw oysters until the mollusks were exactly on point and custardy in texture.
http://www.flickr.com/photos/melaniewong/5351279240/

I enjoyed the first two dishes greatly and was about to leave. But having taken note of the many orders for Hokke, $10 - Atka mackerel (1/2), I had to try that too. Hokke is cured/marinated in shoyu and mirin, turning a deep rusty orange color, then dried for an extended time to release the oils to the surface. The slab is grilled until bones and skin are crispy. Extremely rich in flavor and texture, I loved the contrast of the velvety smooth, oily flesh against the crackly bones. When I have this again, I’d immediately pull off all the skin so that it doesn’t soften from steam emitting from the flesh.
http://www.flickr.com/photos/melaniewong/5351279236/

Then a few days later I tried the Grilled jack mackerel hiraki, $8, at Gaku in San Jose. Served skin side up, it started out crispy but the skin softened soon. Oily, buttery textured, rich flesh, this was very delicious as well and perfectly cooked with the merest hint of binchotan charcoal fire wafting up from the plate.
http://www.flickr.com/photos/melaniewong/5369364892/

After tasting those two excellent examples of grilled oily-fleshed fish, I have to say that I was overly enthusiastic about the Sanma at Chotto in my original post. While it was my favorite dish of my sampling at Chotto, Sebo and Gaku’s grilling skills and cooking across the board are in a different league.-COLLAPSE / REPLY (6 Replies) (by Melanie Wong, created February 2, 2011)

»The Best Quality Sushi in San Fran

Hands down the best fish in the city. Definitely sit at the sushi bar, table service can be a bit spotty depending on which server you get. The sake list is FAB too, but if you bring your own bottle purchased from True Sake they won't charge you a cork fee. BE PREPARED to spend some money, and leave a little hungry (this is why I deduct 1 star). (by lainiecosgrove, created September 10, 2010)