The Japanese amberjack or yellowtail is native to

 the northwest Pacific Ocean, from Japan to Hawaii and Baja California.

It is greatly appreciated in Japan, where it is called hamachi or buri (鰤). They are eaten either cooked or raw, and are a seasonal favourite in the colder months when the meat must have higher fat content. Amberjack is typically thought of as a winter delicacy of Toyama and the Hokuriku region.