Hamachi at Little Fish in Philadelphia, PA. Hamachi (i.e. yellowtail) is my favorite type of fish when served raw, so I typically order it whenever I see it on a menu. This affinity for raw hamachi has extended to one of my daughters, Miranda, who at 12 years old, wants to devour hamachi all over the country. Alas, after my recent trip to Philly, the hamachi at Little Fish, is now on her bucket list. Of course, not all hamachi dishes are worthy of jumping on a plane for, but renowned chef Alex Yoon’s version is certainly worth your trouble. The mark of any good hamachi dish starts with how fresh the fish is, and it doesn’t get any more fresh than the hamachi at Little Fish. A generous portion of hamachi was garnished with radish, mint, grapefruit, blood orange, navel orange, and pomelo. The flavors and textures work perfectly together, as the crunch from the radish, the scent of the mint, and the citrus from the fruits blend amazingly well with the hamachi to create a light and refreshing dish that you’ll undoubtedly want to run back (i.e. order again). Little Fish is open for dinner only and has a small menu that changes daily with various types of fish. I also loved their scallops, black bass, and sepia (cuttlefish). I love Little Fish, and it has turned into one of my favorite restaurants in the country.