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I've been eating sushi for about 30 years throughout the bay area (and elsewhere), and this is currently my favorite.\r
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The fish is the freshest I have ever had, and Stanley, the owner, has created a large variety of rolls and other dishes, and guests have added others (myself and my wife included). For me, its really all about the fish. Stanley goes to several different Bay Area fish markets for fish, several times a week, which is why it is so fresh, he picks what he wants personally. Because of this, the menu for fish changes every few days, and the current recommendations are put on a board. You can order from the board, the menu, or just ask one of the chefs to surprise you, you probably won't be disappointed.\r
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They also have Sake, Sake, and more Sake. For the novice, there is hot sake (like everywhere else), and a large variety of what I will call jug-sake, basically, stuff from Takara and Oseki. He has multiple tastings with four different sakes each. From there, you can move up to Ginjo, which is ""Premium"" sake. The menu has maybe 10 premium sake's at any time. Above, Ginjo is Daiginjo (Super Premium), again with about 10 different varieties. Above this, there are other higher grade sake's which they may occasionally have in stock. Stanley is continually trying out new varieties and stocking the better ones. What you don't finish from the bottle, they will keep in the fridge for your next visit. He also has a large variety of wines and beer if you aren't into sake.\r
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I have been going here since he opened, and eat there every other week, if not more often.\r
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TO DIE FOR: I Valentino, Bluefin toro (when he has it), Lobster sashimi (special order if he can get it), Tempura Portbello mushrooms, fresh wasabi on cucumber, American Kobe beef sashimi, coconut ice cream with tempora avacado and mango.
Pros: Great fish, large variety, great sake and soju, friendly staff and customers
Cons: Very pricey, crowded, the staff is sometimes too friendly
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