えんがわ | Olive Flounder Fin
Type: Shiromi
Season: Fall to Winter

A fundamental part of Engawa is its rarity. Since it comes from the sinew of the fin of the Hirame (Olive Flounder), meat is scarce. To wit, Sukiyabashi Jiro by Shinzo Satami estimates that a 2 kg fish can produce just 14 Engawa nigiri. Far chewier than Hirame but worth an order for it’s specialty alone. 

The Best in the LA Area
Not revolutionary, but worth a visit
Proudly one of NYC's best