Dish of the Day: Broiled Yellow Tail Collar at Nobu

By Malika Dalamal

We admit, it doesn't look particularly appetising, but this unusual and delicate Japanese dish (the collar/neck area of the fish) is making waves here in London. Once an off-the-menu or unappreciated and discarded cut, this fleshy and soft part of the fish - also known as hamachi kama - now appears on the menu at upmarket Japanese restaurant Nobu. It's juicy, tender and definitely worth trying.