Chef’s special sashimi at Mitch’s Sushi

The lobster sashimi on the platter sets Mitch’s apart. The almost crisp, translucent meat refreshes in between thick, gorgeous slices of ahi, sweet scallop and salmon, farmed in New Zealand, so fatty that it might be called the Wagyu of salmon.

524 Ohohia St., 837-7774, $75 as part of set-course meal

 

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Honolulu Magazine September 2017