Top Hamachi dishes in New York

Fresh hamachi over heirloom cherry tomatoes with colatura vinaigrette and tarragon — delicate and precise.

Yellowtail with charred avocado, radishes, jalapenos, and lime, served with Pane Carasau

Thinly sliced yellowtail with tamari soy dressing, black bean, and rice pearls. Bright and elegant.

Tropical hamachi in a bright, citrusy chile broth — refreshing and elegant

Silky hamachi with fennel, lemon mostarda, and calabrian chili ponzu — bright, spicy, and oceanic.

Sliced yellowtail with clean presentation -- fresh and well-sourced

Bright, clean raw hamachi with citrus and sesame that immediately signals the kitchen’s finesse

Fresh yellowtail slices accented with jalapeño, cilantro, and smoked salt.

Yellowtail, pressed into rice with chives for a subtle herbal note.

Fresh hamachi elevated with a hint of jalapeño, a bright yuzu vinaigrette, and juicy pomelo.

Yellowtail hamachi crudo served with crispy chips. A refined, light starter that bridges Caribbean and Japanese influences.

A succulent and flavorful cut of hamachi, elevated by a delicate saffron glaze that complements its rich, oceanic taste.

Thick slices of hamachi coated in acidic, crunchy leeks—clean and flavorful

Lightly seared yellowtail nigiri, offering a delicate smoky aroma and a melt-in-your-mouth texture.

A refreshing fusion dish featuring hamachi marinated with citrus and subtle Korean-inspired seasonings.

Thinly sliced yellowtail served with serrano pepper, often cited as a polarizing dish.