The best season is Autumn to Winter and wild Hirame (flounder) come mostly from the north, Hokkaido and Aomori. The Japanese have a fondness for “engawa”, that is the frilled border along the fillets which are usually thrown away in other countries such as France. The texture is firm and crunchy, a chewy sensation that is adored by many Japanese, refereed to as “katai”.

The chef takes his Yanagi Hocho and cuts along the edge of the fish as it sits flat. The knife is surgically sharp, and with a swiftness, the chef can filet one-quarter of the fish in minutes.

If you look closely you can see that the fish is bled at the time it is caught at the tail.