Anyone know (esp. Tom) what kind of exotic seafood is seasonal for the summertime here? I know ankimo (monkfish liver) is more limited to the fall to spring time. Also, what are there names in Japanese and English?
I was just there on Sunday. The oddest thing in right now is called (jap) Ho-ya, sea pineapple. I have no idea what kind of beast it is, it has a long elliptical shell and they take the mollusk-like meat out and serve it sashimi in a cylindrical bowl. It tastes like a delicate clam with a bitter and sour aftertaste. It's very unusual.