Black Cod Yuan Yaki at Sushi Kappo Tamura is a Neah Bay black cod fillet marinated in a citrusy soy mixture and grilled so the skin crisps while the flesh stays almost custard-like. The restaurant emphasizes sustainable sourcing, and using local black cod gives the dish a depth that stands up to the marinade without drying out. On the plate, the fish usually arrives with a modest garnish and seasonal vegetables or pickles, so each bite alternates between buttery richness and bright accents. Guests often highlight this dish alongside the nigiri as one of the cooked items that shows the kitchen’s attention to balance and technique.