HOTARU

Order Now arrow

Stories from Hotaru

The Blog

Notes on craft, seasonality and the quiet art of Japanese dining in Southport, Connecticut.

Omakase Meaning: What It Is to Leave the Choice to the Chef
August 10, 2026

Omakase Meaning: What It Is to Leave the Choice to the Chef

Read more
Yakitori Explained: Charcoal Grilled Skewers and Their Cuts
August 10, 2026

Yakitori Explained: Charcoal Grilled Skewers and Their Cuts

Read more
Sashimi Explained: Cuts, Fish Selection, and How It Is Eaten
August 10, 2026

Sashimi Explained: Cuts, Fish Selection, and How It Is Eaten

Read more
Donburi Explained: Japanese Rice Bowls and Their Main Variations
August 10, 2026

Donburi Explained: Japanese Rice Bowls and Their Main Variations

Read more
Sushi and Sashimi Compared, Plus Where Nigiri Fits In
August 10, 2026

Sushi and Sashimi Compared, Plus Where Nigiri Fits In

Read more
Tuna Carpaccio: Thin Sliced Raw Tuna Explained
August 10, 2026

Tuna Carpaccio: Thin Sliced Raw Tuna Explained

Read more
Salmon Nigiri: Cut, Fat and Rice Temperature
August 10, 2026

Salmon Nigiri: Cut, Fat and Rice Temperature

Read more
Nigiri Explained: The Hand Pressed Style of Sushi
August 10, 2026

Nigiri Explained: The Hand Pressed Style of Sushi

Read more
Nigiri and Sashimi: The Real Difference Between Two Raw Fish Classics
August 10, 2026

Nigiri and Sashimi: The Real Difference Between Two Raw Fish Classics

Read more