The Kaiwari will be served tataki style while the Hobo will be a usuzukuri dish. Many may be familiar with the “tataki” but not “usuzukuri”. The word usuzukuri comes from 薄い (usui), meaning fish that is sliced thinly. In Japan, you usually see usuzukuri made with hirame (halibut) as well as fugu (blowfish). White fish is usually used as slicing the fish thinly emphasizes its translucence and also gives a nice texture when eating which is lost if cut thickly.
What completes the usuzukuri is of course the plating. The thinly sliced fish is plated carefully usually on larger plates with a beautiful design as the design can be seen through the thinly sliced fish.
Come stop by Kemuri Japanese Baru and see how the chef will prepare the other fish!