Makai Entrees

Miso Kanpachi

Delicately marinated in a rich shiro miso blend, the kanpachi (amberjack) is grilled to perfection, achieving a balance of savory umami and caramelized sweetness. Served atop a bed of shaved fennel and fresh pea shoots dressed with a touch of fragrant agromato, the dish is accompanied by a velvety eggplant puree and house-made ponzu sauce for dipping. Presented in an elegant wooden box, this dish is a harmonious blend of bold flavors and refined presentation, embodying the essence of modern Japanese-inspired cuisine.
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Frequently Asked Questions

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Main Components


Kanpachi is the Japanese name for the greater amberjack (scientific name: Seriola dumerili), a species of fish found in warm and temperate ocean waters. It is highly regarded in Japanese cuisine for its firm texture, rich flavor, and versatility.

Kanpachi is often used in sushi, sashimi, or cooked dishes like grilling or steaming. The fish has a clean, slightly buttery taste with a hint of sweetness, making it a popular choice among seafood enthusiasts. Compared to similar fish like yellowtail (hamachi), kanpachi has a slightly leaner texture and milder flavor. Its quality and flavor profile make it a favorite in high-end and traditional Japanese dishes.

Ponzu is a traditional Japanese citrus-based sauce that is commonly used as a dipping sauce, marinade, or dressing. It is known for its tangy, savory, and slightly sweet flavor, which adds a refreshing brightness to a variety of dishes.
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Ponzu Ingredients

Key Ingredients in Ponzu

  1. Soy Sauce – Provides a salty and umami base.
  2. Citrus Juice – Commonly made with yuzu, sudachi, or lemon for a tart and aromatic flavor.
  3. Mirin – A sweet Japanese rice wine, adding a touch of sweetness.
  4. Rice Vinegar – Enhances the tanginess.
  5. Dashi – A light broth made from kombu (seaweed) and bonito flakes, contributing a subtle umami depth.

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