I totally agree. that place looks like is basking in all its own glory. It
doesnt seem traditional worth shit(sorry). I admire new creations etc;
however, the small places with one old chef who works on his sushi
traditionally... well... those are my favourite
"D. Lutjen" > wrote in message
...
> "Sam Salmon" > wrote in message
> ...
>
> > http://www.tojos.com/ the Grand Old Man of Sushi and still fabulous
> > but be advised out-of-towners pay out-of-town prices, which in the
> > larger scheme of things seems only fitting.
>
> Way, way overrated. Went in there several years ago with two friends from
> Japan. Told the guy behind the counter (Tojo?) to lay it on us; we wanted
> the best he had to offer. What we got was not close to traditional (Edo)
> sushi. Tasty, delicious, beautiful but not sushi. Look at the pictures
of
> his omikase on his web site . . . that's the stuff one gets. The chef was
> proud of using "local" materials but this translated, in about half the
> dishes, into "low cost" materials as albacore tuna, mushroom-based dishes,
> etc.
>
>