If you know Chef Davin Waite, then you know exactly how he feels about shiny fish. Sardines, anchovies, mackerel, you name it. Why does he like shiny fish you may ask? Well, because they’re shiny of course. Simple pleasures.
… and this dish really lets the aji shine, in all its glory. Unbelievably fresh, caught by our friend Shane's Seafoods and highlighted by coconut milk kissed with fish sauce plus a touch of oil made from Row 7 Seeds sweet garleeks we’re growing down the street at The Plot Garden Project.
It’s a fun one for sure, and delicious, and a perfect example of what you might see as a daily special or on our nightly Omakase.