Also, each restaurant’s yellowtail is identically priced at 110 yen (US$0.95) for two pieces, so this is a head-on battle of price-point equals. taste-tested buri at three places and hamachi at one, but again, they’re technically the same fish. Due to ingredient availability on that day, P.K. hit up all four restaurants on the same day, with just three hours passing between his first plate of yellowtail and his fourth. We bring this up because in order to eliminate seasonal discrepancies, P.K. To clarify, hamachi and buri are the exact same species, it’s just that smaller/younger yellowtail are called hamachi, and larger/more mature ones buri. In Japan, certain types of fish have different names depending on their size, and so the fish called hamachi and buri in Japanese are both yellowtail. Today, his quest once again takes him to the big four conveyor belt sushi chains, Kappa Sushi, Kura Sushi, Sushiro, and Hama Sushi, and this time it’s yellowtail that’s on his mind/plate.īefore getting to the main course of today’s topic, though, let’s nibble on a linguistic appetizer. This is my burden to bear.” Then he selflessly strides out, alone, to get paid by our boss for eating a lot of seafood. We keep trying to tell him we’d be glad to share the workload, but each time he softly smiles, lays a gentle hand on our shoulder, and says “It’s OK, guys. Sanjun has taken on the arduous assignment of finding out which of Japan’s conveyor belt sushi restaurants have the tastiest food. Recently, our Japanese-language reporter P.K. Hamachi and buri are on our mind and on our plate.
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