Grilled Yellowtail Kama Hamachi

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The prized collar cut of yellowtail (hamachi) is a Japanese izakaya favorite, prized for its rich, fatty meat and crisp skin. Simply salted and grilled over high heat, it delivers a smoky char that pairs perfectly with citrusy ponzu and fresh grated daikon.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 1 gSugar
• 26 gProtein
• 720 mgSodium
• 480 mgPotassium
• 35 mgCalcium
• 1.2 mgIron
• 12 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Fish

• 4 yellowtail kama collars (about 5-6 oz each)
• 2 tsp kosher salt
• 1 tbsp neutral oil (for brushing)
• 1 tsp freshly ground black pepper

For Serving & Dip

• 1/2 cup ponzu sauce
• 1 tbsp fresh yuzu or lemon juice
• 1/2 cup grated daikon radish (oroshi)
• 1 lemon, cut into wedges
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Directions

1. Rinse the yellowtail collars under cold water and pat thoroughly dry with paper towels to ensure crisp skin.
2. Using a sharp knife, make 2-3 shallow diagonal slashes across the flesh side of each collar to allow even heat penetration and seasoning.
3. Brush both sides lightly with neutral oil and season generously with kosher salt and black pepper; let rest at room temperature for 10 minutes.
4. Meanwhile, prepare the condiments: lightly squeeze excess water from the grated daikon, slice the scallions, and whisk the ponzu with fresh yuzu or lemon juice in a small bowl.
5. Preheat a charcoal or gas grill to high heat (about 450-500°F); clean the grates thoroughly and oil them well to prevent sticking.
6. Place the collars flesh-side down on the hottest part of the grill; cook for 4-5 minutes until the flesh is opaque and lightly charred.
7. Flip carefully with a wide spatula and grill skin-side down for another 4-5 minutes until the skin is blistered and crisp and the internal temperature reaches 130°F.
8. Transfer to a warmed platter, let rest 2 minutes, then serve immediately with the ponzu sauce, grated daikon, scallions, sesame seeds, and lemon wedges.

Cook’s Notes

• Ask your fishmonger to cut the kama fresh the same day; pre-cut pieces can develop off-flavors and lose moisture quickly.
• For the most authentic flavor, use binchotan charcoal if available—it produces a clean, smoky heat that beautifully complements the rich fish.
• Add a tablespoon of dashi to your ponzu for a deeper umami backbone that balances the fatty collar.
• Do not overcook—the meat should remain moist and slightly translucent near the bone for the ideal buttery texture.
• Pair with an ice-cold Japanese lager, a dry junmai sake, or a highball to cut through the richness.

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