Japanese Snapper

The Japanese snapper you are referring to is likely the "Tokiyo" or "Pacific" variety of snapper, also known as "Kanpachi" or "Broomtail Grouper" in Japanese. It is a popular fish in Japanese cuisine and can be found in restaurants across the USA.

This fish is known for its firm, white flesh and mild, delicate flavor. It can be prepared in a variety of ways, such as grilled, broiled, sautéed, or raw as sashimi or in sushi rolls.

Here are some common dishes you may find in restaurants that feature Japanese snapper:

When ordering Japanese snapper, look for a fresh, bright color and a mild, fresh smell. Avoid fish that smells fishy or has a slimy texture. Be sure to check with the restaurant about the source of the fish and whether it is sustainably caught.