I'm changing my menu next week,and deeply want to put a hamachi crudo on the menu. I'm just not sure if I have the right customer base. I'm the Chef at a new, hip, craft beer gastro pub. You know, the kind I used to loathe. Meh, oh well, that's where an opportunity landed me, so that's where I am. Anyways, I've ran sushi specials and theyve sold, I've also ran ceviche with product more familiar like fluke and shrimp. Hamachi isn't cheap. I just don't want to drop the ball. Meh. Sorry this post is all over the place. Idk why I'm second guessing myself. I hate Mondays.