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POD: Hamachi Collar @ Azuma

I have an rather massive backlog of photographs collected over the last few years, which I have neither the time nor inclination to write a whole lot of words about. Some of them are interesting enough to see the light of day, however. Starting today I’ll  be doing a series of short posts featuring a photo of the day. Maybe one of these days I’ll catch up…

This one is from Azuma on Kirby. I prefer sushi at other places in Houston (Teppay, Sasaki, Nippon, Sushi Jin in that order), but Azuma does have an interesting looking robata menu.

The robata bar is supposed to be a major feature at Azuma, but I rarely see anyone order anything other than sushi. My past robata forays have been somewhat unsuccessful. The beef tongue was so tough I had to hide it in the napkin. The chicken gizzard and gindara seem to be perpetually unavailable. The salmon was very nicely cooked, but was totally overwhelmed with a very sweet glaze. 

But today I hit pay dirt:

IMG_8862 Yellowtail Collar (Azuma)

The hamachi collar on the robata menu may be the best thing I’ve had at Azuma so far. It’s not the best fish collar I have ever had (the one I had at Sawa Sushi literally transcends words), but it’s really good.

The meat ranged from the white flakes of fish from the section closest to the body to the darker meat with a higher fat content closest to the head.

If you are the type of person that goes for the head first when you see a whole fish, this dish is for you.

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