FoodBanter.com - View Single Post - Favorite sushi place in San Fran bay area.

Dan Logcher[_1_]

wrote:

> On Oct 25, 5:27 am, Gregg Schoenberger > wrote:
>
>>Simple question. Where and why.
>>
>>--
>>
>>GreggS - The sky is my canvas, fire is my palette.
>
>
> Some favorites (for classical Edomae/Tokyo style nigiri sushi):
>
> Ino Sushi (San Francisco J-town)
>
> -Best ankimo receipe ever, even better than some of Los Angeles's
> best. Bold rich and what else can I say...deathly good.
> -Nigiri, gari, wasabi go on the counter directly (immaculately clean
> laquered wood)
> -Inoue-san toasts nori for makimono and temaki, gives them an extra
> crunch
> -Classically trained sushi nazi chef who will go ballistic if he sees
> you drown his precious vinegar flavored sushi rice in soy sauce
> -A true sushi-ya, no tempura, no teriyaki, and no cooked food (except
> what his electrical grill can make, and maybe chawanmushi).
> - Iron Chef Japanese Roksaburo Michiba gave Inoue-san a scroll that
> basically says "Knife Handler For Life". It's behind the counter.
> Beautiful work.
>
> Kaygetsu (Menlo Park)
>
> Ok this is a real kaiseki restaurant, but the 6 seat sushi bar is no
> slouch. The sushi chef and owner used to own Toshi's sushi-ya down the
> hill and is a pimp ass master himself, and classically trained.
> Arguably the equivalent of Ino in SF but more. Very expensive, $3 to
> $7 for a single piece of nigiri EASY depending on what you order
>
> - Superb sushi rice receipe, top notch nigiri molding (fast and
> accurate) and perfectly sized to fit in one's mouth comfortably.
> - Seasonal imported fish from Japan often available (e.g isaki in
> June, hamo during part of late summer). They used kisu (sillago) on
> their recent kaiseki seasonal menu, so probably had it available as
> sushi.
> - Arguably the closest one can get to the top LA Sushi restaurants
> (like Mori or Sushi Zo)
> - FRESH wasabi provided and probably used on the nigiri. Not freshly
> grated, but it's the good quality non paste stuff.
> - Finer touches on things, like if you order a scallops nigiri, it is
> Hokkaido hotate, resting on a strip of nori between the sushi rice
> pad. On top? an uni miso sauce with kaiware. It's beautiful...
>
> Sakae Sushi (Burlingame, CA)
> Neighborhood bar and feel, the white board is dangerous (all fish Fed
> Ex'd from Tsukiji and as expensive as Kaygetsu's sushi bar, but large
> pieces, untextured cuts and no vinegared flavored sushi rice).
>
> - Insanely fresh fish that pairs well with a sweet vinegar marination
> (for silvery fish for example)
> - decent in house prepped sauce (nikiri) on certain fish like medai or
> mutsu, but last time I went they even marinated those white fish in
> kelp! Really really good
> - Miyazaki Wagyu (Japanese beef) - $26 an order of nigiri
> - cornet fish/pencil fish spotted here
> - you may rake a $100 bill easy but at least the portions are bigger
> than Ino or Kaygetsu.
> - high end sake selection, including some $100 bottles rarely seen
> elsewhere (supposedly)
>
> Heard great things about Kyo-Ya in SF (hotel) although selection is
> small.

Man, I need to take another trip to San Francisco.. its been way too long.

--
Dan