Putting together the dish requires a large-scale production that takes days. Brittany Wright
Maneki owner Jean Nakayama estimates that her International District restaurant (304 Sixth Ave S, 622-2631) serves hundreds of plates of its black cod collar miso a week, the equivalent of about 150 pounds’ worth. It’s one of my favorite dishes in town: rich, moist, blistered meat that’s sweet, salty, and just a little bit boozy.
The collar on a fish is located behind the head and runs all the way around the body, including the pectoral fins. The meat is cut from the clavicle, just behind the gills. The meat along the underside is especially oily and delicious…
