Baton Rouge has a long list of Japanese restaurants, and while there are standouts, many seem to be doing the same things the same ways. To warrant interest you have to offer something different. At Kabuki, some of what we ordered was lackluster; other items truly piqued our interests and delighted our taste buds.
To begin, we ordered Hamachi Kama, which consisted of two large portions of broiled yellowtail neck served on skin with ponzu sauce. For the adventurous souls willing to work a little harder to get at one of the most delicate and flavorful parts of the fish, order up. This is one luscious neck. A note to those who are uncomfortable with skin-on, bone-in fish with visible fins: you’re missing out if you pass this up. Read more of our food critic’s take on Kabuki by clicking here.—DJ Beauticia
