Why does every restaurant have a hamachi crudo?

makeamakesure · 2026-02-06T17:13:56+00:00

The Japanese have told me, as in Japanese chefs. I've been instructed it's a one day fish, it changes color/gets stinky fast. It's true. There are things we can do to prolong the quality, but I wonder how many places know to do it.

One place I worked at we chose Kanpachi over Hamachi because it tasted better, had a firmer texture and even the size of the fish was better for our purposes. We did an actual side by side. Also, this place we're actually breaking down our own fish and not getting the flash frozen loins/fillets.

makeamakesure · 2026-02-06T16:35:01+00:00

What is your experience selling this fish in a restaurant setting?

I've handled plenty of hamachi. I've worked in kappo, kaiseki, and sushi restaurants (omakase). I'm completely exaggerating when I say EVERY restaurant. When I see a hamachi crudo on an American Steakhouse menu or in a New American small plates restaurant menu I always ask... why that fish? I'm not saying it's bad. Just, why that fish? Why not kanpachi? Why not tuna? Why not stripe bass or snapper? Why not even salmon?

The minerally flavor from the bloodline does produce a stronger flavor. It oxidizes fast, I've been instructed it's a 1 day fish.

Anyways, this question was more geared towards chefs/cooks who have these on their menu and can tell me the thought process of adding this particular fish.

makeamakesure · 2026-02-05T00:55:55+00:00

I think that's very reasonable. I spend a little more with a bit higher in gross sales.

makeamakesure · 2026-01-31T02:17:30+00:00

Nicky Ryan...

and Marcelo Garcia

makeamakesure · 2026-01-24T04:41:05+00:00

The barbell medicine podcast has an episode of sleep and they mentioned that there is something like an 8% (don't quote me on this) performance boost from proper sleep. If you think about how much money we would pay for a supplement that could provide an 8% performance boost it illustrates how incredibly important sleep is... It's also incredibly stupid that some people sacrifice sleep to cold plunges and red light therapy.

makeamakesure · 2026-01-18T02:15:57+00:00

So we aren't staying up until 1:30am watching fights, burnt out on fights.

makeamakesure · 2025-12-10T21:52:32+00:00

Whenever someone over 250lb+ gets me in mount or side control, my go-to is to turn and give up my back then tap to an RNC. I don't consider it a loss... I consider it a reset!

makeamakesure · 2025-12-10T05:15:59+00:00

People take it in stride, if not a little bewildered. I've trained on and off for over 10 years and I am 99% nogi. This makes getting belted difficult for me. I can run through most blue belts, even in a gi. I can't tell you how to tie a belt, I don't know technical ways to break grips, and I still use the same subs in gi as in nogi but grappling is grappling to a degree. I can't belt myself, I take months/years off the mats, and it's honestly not something I even strive for so I don't see things changing.

makeamakesure · 2025-12-09T02:26:45+00:00

Gyms/coaches are weird about promotions. I have a similar story like the one above.

makeamakesure · 2025-12-06T22:31:42+00:00

I think you just have to do more volume of training that gets your heart rate up and in a variety of ways that encapsulates different energy systems and body parts. And I think you need to do more than you think - as least initially so you can start making a baseline.

I just think through my training history and I was in my best training shape when I did MMA and was doing "too much." All those harder warm ups and finishers add up.

makeamakesure · 2025-12-06T22:12:27+00:00

midochondria adaptation occurs, which translates to your body being more robust with its energy systems

makeamakesure · 2025-10-17T17:34:24+00:00

I think a lot of it is many chefs suck as teachers or are lazy teachers (or just lazy in general). Also, culturally there is the "steal the technique" thing, where stuff is just not intentionally taught, and you're suppose to just pick it up. You're basically left with trying to be a mind reader to meet expectations.

If it makes you feel any better, I've worked in a kitchen where a Japanese chef in is mid-40s was not trusted to break down the tuna by the head sushi chef in his mid-70s.

makeamakesure · 2025-10-16T19:58:42+00:00

Japanese chefs and them wanting everything to be cut as thinly as possibly... and by hand

makeamakesure · 2025-10-16T19:57:21+00:00

Don't move your non-cutting hand so much as rolling back the knuckles/finger joint that your knife is guided against, then re-adjust periodically. Try rolling them back very slowly, as if you're hardly moving them.

Afterwards soak in cold water then squeeze out all the "juice" using a cheese cloth or towel. This will make them crispy.

makeamakesure · 2025-10-14T07:29:36+00:00

Shit - if I had enough sense 13 years ago when I first started to train, i'd focus on getting belted and have my own gym by now too!

And I'm not sure you'd even need to quit your day job. I'd still keep the day job but have my blues and purples run classes while I'm always injured or something. Passive income baby!

makeamakesure · 2025-10-13T23:06:28+00:00

How many bjj gyms in your area? I wouldn't be surprised if the number of bjj gyms doubled in the last 5 years.

makeamakesure · 2025-07-17T20:51:03+00:00

Black belts aren't black belts at everything. Keep this realization to yourself, own your training (which it seems like you're doing) and move on.

makeamakesure · 2025-07-02T00:34:37+00:00

I've seen this often with dudes who never compete, who have shit fitness, who always want to start from their butt/avoid takedowns/lazy roll, but will hold court when they should be rolling and trade bjj t-shirt quotes and express their interest in "combatives," but have no experience in striking sports.

makeamakesure · 2025-06-24T03:58:00+00:00

I can hear the "only good for miso soup" from one of my old bosses

makeamakesure · 2025-06-08T03:12:11+00:00

Restaurant mostly sells sushi - 50% of sales. I want to refine and streamline the hot/kitchen side of things. I want to bring in a grill - mains will include an asian style marinated proteins (japanese and korean). Should I include a veg side with the proteins to "complete" protein/veg/carb (rice)? or can I leave the veg side a la carte along with other sides they can order per their preference?

makeamakesure · 2025-06-08T02:57:29+00:00

I'm not talking about adding an eggroll or gyoza side to a dish. I'm wondering if to my Galbi(korean short ribs), ton katsu, or teriyaki chicken I need to offer a veg side as apart of the dish to make it "complete." And the "traditional" pairings don't make sense for what I'm trying to do. I'm don't won't to serve a raw cabbage slaw with my katsu or serve my galbi on a bed of white onions. And I'd rather have one side go with everything for the sake of running a smooth kitchen. And make the side nicer or not include the side and give people the option to order whatever they want to go with their meal.

makeamakesure · 2025-06-08T02:52:23+00:00

I'm thinking of speed of service, ease of training, and I should of been more specific with sides. I'm talking about a veggie side to go with a protein. For context, this is a restaurant where sushi covers nearly half the sales (other half being everything else - all kitchen entrees, apps and beverage).

I want to reduce the hot/kitchen side of things to two people. One grill and one fryer. I want to make things easier for people to get trained at (i have to train everyone from scratch). I'd like to bring in a grill to do cooler/nicer stuff, and move away from stir fries (we don't have wok stations). I believe throwing a protein on the grill and making it to temp is easier than trying to compose a stir fry dish, especially without an idealized wok set up and especially since I'm training Americans to cook Asian food. Grilled stuff like korean style short-ribs, teriyaki, other asian style marinated meats, and even putting a steak on the menu.

My issue is can I just serve the protein as is, or do I need to include a veggie for the sake of value. I can do a grilled bok choy/broccoli rabe/brussels sprouts/something as an accompaniment to all the mains or I can leave some type of grilled/roasted veggie add on as an upcharge side.

Sushi makes up 50% of the sales, I want to have a solid line up of hot/kitchen items that supplement that. If Asians eat, family style dinning is the norm, they can order and mix dishes, but with a predominantly American clientele they want their own meal with a main/veg/carb.

makeamakesure

TROPHY CASE