Engawa Sushi

I quick clip of engawa nigiri from an omakase.
Engawa is the fin muscle of a flatfish. It has a very crunchy texture. Very little engawa can be sourced from a given hirame. So it's rarely seen on the menu.
This piece of engawa was sliced to make it easier to eat. It was also topped with momiji and scalliion. Chef Taichi Kitamura also brushed on a bit of nikiri sauce.
Check out my guide to hirame. I discuss fish species, preparation, popular dishes, and beverage pairings. thejapanesebar.com/food/hirame/
Restaurant: Sushi Kappo Tamura in Seattle
Background Music: Maarten Schellekens - Hopeful