Hamachi (Yellowtail) Ribs are not always available so you'll have to ask our chefs if they're in stock. And trust us. They're worth asking about, especially if you haven't tried them. Our chefs carefully carve out the ribs, sear them, and then lightly dress them with a little spice and a little sweetness. You can just pick up each rib and then suck the meat off the bone. It's definitely a different take on "ribs." Normally, this is a wasted portion of the fish but the Japanese are known for not wasting any part of the fish. Every part of the fish can be made delicious and this is just another example of it.