Saba Mackerel Sashimi at Yuba in New York City, New York

After completing our meal, the super friendly sushi chef we had be talking to asked us if it was our first time dining here, which it was. He made us this dish so that we could try something new. He used a blowtorch to toast the top of these large pieces of mackerel. The fish itself was amazing and had an almost buttery texture that contrasted really nicely with the toasted top edge.