きんき | Channel Rockfish
Type: Shiromi
Season: Winter.

Also known as kichiji, this fatty, white-fleshed (shiromi) is a rare but welcomed sight on menus in the winter time. As is often the case, a limited supply and demand from higher-end sushiya in Japan means that it’s not often you’ll see this beauty in the Americas.

Fun fact: like me, its pink hue apparently comes from a diet rich in shrimp. 

Like Sugarfish, but good.
The flagship of the New York City sushi scene
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