This is a recent "kue" (longtooth grouper) course dinner we did in Tokyo. The chef of the restaurant went to Tsukiji that morning to pick up the kue. Kue can be more expensive than tuna (per pound). It has a light pink color to its flesh and a rich texture (puri puri). It has a rich taste and we had it four ways:
1. Nabe hotpot with tofu, brown enoki mushrooms, shimeji mushrooms, shungiku (chrysanthemum leaves) and leeks. This was served with a ponzu dipping sauce.
2. Sashimi (excellent and hands down our favorite). This too was served with ponzu and a momiji oroshi (daikon and dried red pepper that has been grated).
3. Nimono simmered in a sweet soy sauce.
4. Ozosui in a rice porridge.
I don't remember the name of the shop but definitely recommend trying it if you have the chance.
This was excellent with an imo jochu (sweet potato shochu) we had it with.
The kue we had was actually farmed from Wakayama. We believe it is from Kinki Daigaku which is also farming tuna.
