The Critic is aware that for many people the thought of sushi in Merida is somewhat disconcerting. A lot of these people also think that Starbucks ruined the local coffee culture to which the Critic can only snort in derision at the mere idea of a coffee culture in Merida back in the days of melamine plastic cups served with hot water and a spoon alongside a jar of instant. Nescafé if you were lucky.

But the Critic digresses.

The newish sushi place Hamachi is Japanese owned and features a chef imported all the way from exotic Cancun for the express purpose of putting Miyabi on alert as they may soon be ousted from their premium spot on the list unless the latter becomes a little less complacent and makes an effort to be more professional when it comes to service.

The nigiri or sushi by the piece is scrumptious, with generous portions of fresh and cold fish on perfectly cooked rice. Cream cheese is notably less in your face in comparison with other Merida sushi restaurants and that is a relief. What little there is on the menu can be left out, at diners requests. The unagi is delectable, warmed and again, generous in portion size when ordered as a piece of sushi or as part of a sashimi platter.

The scallops (cooked) on the appetizer menu sound great but while the texture is fabulous, the flavor is to subtle and after a few pieces, it loses its appeal. Dip it in soya sauce for a little extra salt. An appetizer that consists of the cheeks of the robalo fish (fried, you basically get the head to pick at) was better than expected.

Service is superior to Miyabi (not hard to accomplish) and friendly. Prices are up there, but the quality of the fish and an interesting menu make Hamachi worth it.

Fish cheeks

Rolls

Salmon, tuna and hamachi (yellowtail) sashimi

Unagi