wrote:
> On Oct 29, 7:08 am, Gregg Schoenberger > wrote:
>> On Sun, 28 Oct 2007 22:52:07 -0700, 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):
>>> ...
>>> Hope that helps
>> Yes. It does! Adding them to my must-try list.
>>
>> --
>>
>> GreggS - The sky is my canvas, fire is my palette.
>
> Oh, in SF, now the king of them all is SEBO on 517 Hayes Street.
>
> - 6 bar seats
>
> - two chef owners, one Caucasian American and one half Okinawan
> Japanese. Both are extremely down to earth, passionate and of course
> no language barrier, and really eager to please customers. While they
> are not classically trained they do very well and the end result is a
> place that rivals the best of the "in" places in Los Angeles (except
> the kaiseki themed $300 a head Urasawa in Beverly Hills). No sushi
> nazi attitude here. Any questions you have about the business,
> restaurant, their origins, even general Q's on receipes they will
> gladly answer.
>
> - menu changes daily. That's because the box of fish from the
> distributor shows up daily and they do not know what is inside until
> the open it. All fish are wild, imported from Japan, really high
> quality, cream of the cream of the crop. This is actually a
> neighborhood restaurant, sushi only, very little cooked food. You
> might find kanburi during winter as sushi or sashimi. However you
> WON'T find run of the mill average stuff you can get anywhere else,
> like cooked ebi. I didn't see tamago yaki on Tuesday although they had
> limited stock (since they were going to close Halloween). The tai of
> the evening was medai (butterfish).
>
> - as Americanized as these guys are, they stick with tradition. No
> fancy named and themed rolls. The most exotic roll is asparagus with
> kinpira, kaiware, shiso uramaki with sesame seeds outside.
>
> - nigiri pieces are small but fit comfortably in your mouth in one
> bite. Sumeshi is seasoned with their own sushi zu, which they told me
> is sake lees, hence the different flavor than your average sumeshi.
> It's very different, and while I could use a bit more vinegar, it's
> actually quite nice.
>
> - since the fish is such high quality, minmal handling/seasoning is
> needed. Saba comes from Japan/kyushu if they get it in. Kamasu
> (barracuda) was on the menu Tuesday. Even Shiro ebi, a rare small
> shrimp that's almost white/transparent.
> Ikura no shoyu zuke was a great prep but very very potent in sake
> marination (they used a good quality sake too, and it shows).
>
> - paste wasabi made from fresh wasabi root, but not ground in house.
>
> - sushi counter is one huge block of mahogany and the counter is like
> the kind in Japan, not top sliding but top lid pulling. Nobody else
> has that kind of setup in town (they all use the Hoshizaki's tried and
> true = yawn). They custom designed it, and is very unique. You can see
> ALL the fish on display.
>
> - Supreme ankimo receipe, though not as rich and creamy as Ino's. But
> comes close. Sebo and Ino are the only guys that steam it the "French"
> old school way (no cylinder crap). Whole lobes, hand picked, perfect
> receipe. Too much of one ingredient or off on time and the receipe is
> ruined. Too many chefs re-freeze/re-refrigerate leftovers/cylinder,
> resulting in a dry and flavorless ankimo. On the extreme side, Sushi
> Zo in LA steams it and serves it piping hot which I dislike.
>
> - Sake selection menu designed by Beau Timken of True Sake up the
> street. This guy and his all sake store is legendary.
> Beau is obviously a fan himself of Sebo.
>
> - Yes they do omakase, but only at the counter.
>
> - 6 bar seats only. They do not take reservations so get there really
> early. The word is already out on this place, most of the patrons are
> regulars and locals.
>
> - Not a cheap place, you're looking at $7 to $8 on average for two
> small pieces of nigiri, but very high quality. Sometimes the most
> simple garnish is good quality rock salt. Could be Okinawan sea salt
> but I did not ask.
>
>
>
>


Would you mind if i were to add your comments (or some variation
thereof) to the Sushi-Ya-Pedia? (see link blow).

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