hard to believe it's a point and shoot!
I've tried the wagyu shabu shabu (I was the guest of a very generous Purist; it was $99 per person!) and it is excellent, though possibly a bit "excessive" because unless you like your beef rare, the soup boils away most of the marbling. And those who care more about my good health than I do (otherwise, they'd have the burden of taking care of me!
) keep scooping out the "froth" ...
By the way, since this is ThePuristS after all, just so sushi newbie's don't get confused, kampachi is yellowtail, but should be distinguished from hamachi (which should further be distinguished between fresh hamachi from japan and frozen hamachi from elsewhere...which is confused even more because nearly all sushi grade fish today is frozen at some point in its capture and processing.)
Kampachi (or sometimes kanpachi) is typically translated as amberjack, and tends to have a more firm texture, slightly less oily taste, than hamachi.
I personally like all the variations of yellowtail, but do feel they are different enough that some might clearly prefer one to another. I like kampachi and fresh Japanese hamachi (typically younger yellowtail) best.
Thanks for the pic and introduction; great, now the waits go to three hours!
TM
"A Purist does not believe in gilt by association. Respect, AND disdain, have to be earned..."
