Photo by takaokun.Dish of the Week: Hamachi kama
Where: Izakaya Seki, Sushi Taro
This week, NPR speculated on why eating eyeballs makes Americans so uncomfortable. Maybe it’s because eyeballs are squishy, gelatinous windows into the soul, or maybe it’s because we’re not used to seeing th,e face of whatever animal we’re eating. But eating the eyes, nay, the entire head is common in many cultures. This is especially true when it comes to fish, which is often served whole in Asian cuisines. But don’t let that deter you. Luckily, you don’t need to look at any eyeballs to enjoy our dish of the week, hamachi kama or yellowtail jaw.
This meaty cut of fish would be a throwaway elsewhere, but in Japan it’s a regular item on the menu. Hamachi kama is kind of like a great steak—it only takes a little bit of heat and salt to bring out the sublime flavor. Like salmon or mackerel, yellowtail is an oily fish that becomes deliciously moist and sweet after a spin under the broiler to crisp and slightly char the skin. A side of grated daikon radish and a slice of lemon help cut through the luxurious fattiness of the meat, but it’s still a dish best shared with all those omega-3s making for an indulgent meal. The jaw will arrive at the table whole, with the expectation that diners will dismantle it using nothing but their chopsticks. This makes for a fun, if somewhat messy feast. Don’t worry though, there are few bones and a surprising amount of meat in there.
Hamachi kama can be a little difficult to find, though some sushi restaurants will serve to you off menu if you ask the server. In D.C., you can order it on the menu at Sushi Taro (1503 17th Street NW) or Izakaya Seki (1117 V Street NW).
Small Bites
Drinking school
Don’t know the difference between a lager and an India pale ale? Want to sound like that dude from Sideways at your next cocktail party? On Tuesday, both Vinoteca (1940 11th Street NW) and Bourbon in Glover Park (2348 Wisconsin Avenue NW) will be teaching classes on how to be a savvier imbiber.
Vinoteca will be starting its spring wine series with pinot noir, “the diva of the wine world.” Classes will be held on Tuesdays from 7-9 p.m., starting March 12. Each class costs $40 per person and includes food pairings and a $5 gift card to the restaurant. Reserve by calling (202) 332-9463 or emailing wine@vinotecadc.com.
Meanwhile, Bourbon will kick off a 12-week series of Tuesday-night beer classes, held from 7:30-9 p.m, beginning with a session on yeast and fermentation. For $25, students will get to sample six different beers related to the class topic. Book your spot online.
Whiskey round the circle
Saturday marks the first annual DC Whiskey Walk, a moving Irish whiskey tasting hosted by eight different bars in Dupont Circle. Tickets will score you one ounce pours at each destination—Board Room, Buffalo Billiards, Irish Whiskey, James Hoban’s, Mackey’s, Maddy’s, Madhatter and Science Club–as well as discounts on beer and food. Tickets start at $35, with a portion of the proceeds going toward Becky’s Fund and the Washington Literacy Center.
The best kind of soft opening
You’ve still got a few days to check out the new Eastern Market eatery and bar, Beuchert’s Saloon (623 Pennsylvania Avenue SE), at a discount. The restaurant is offering 30 percent off food until their grand opening on March 15. The menu, designed by chef Andrew Markert (formerly of PS 7s), features locally-sourced, modern American fare.
