Simple question. Where and why.

--

GreggS - The sky is my canvas, fire is my palette.

Gregg Schoenberger wrote:
> Simple question. Where and why.

It used to be Kantaro, but they are not longer open.
My next favorite was Sakana on Post St.

--
Dan

Dan wrote on Thu, 25 Oct 2007 08:42:44 -0400:

DL> Gregg Schoenberger wrote:
??>> Simple question. Where and why.

DL> It used to be Kantaro, but they are not longer open.
DL> My next favorite was Sakana on Post St.

Have you looked at
http://sanfranciscoca.areaguides.net...staurants.html

I can't remember if they separate sushi from other types of
Japanese restaurant but they do have readers' opinions.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Thu, 25 Oct 2007 13:53:09 GMT, "James Silverton"
> wrote:


>
>Have you looked at
>http://sanfranciscoca.areaguides.net...staurants.html
>

Yep.

Now I would like to know what people here like.

--

GreggS - The sky is my canvas, fire is my palette.

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.

Hope that helps

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

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.

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.

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).

--
HTTP://www.sushifaq.com/ The Sushi FAQ
HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog
HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder
HTTP://www.theteafaq.com/ The Tea FAQ
HTTP://www.jerkyfaq.com/ The Jerky FAQ
HTTP://www.omega3faq.com/ The Omega 3 Fatty Acids FAQ

On 2007-11-02 09:32:18 -0700, War > said:

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

Can the loyalists here give blanket-freedom to WAR to use our reviews
and blabber about local joints for him to add to his Sushi-Ya site
whenever it pleases him?

You have clearance for mine, any time you like!

HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder
--
///---

Gerry wrote:
> On 2007-11-02 09:32:18 -0700, War > said:
>
>> Would you mind if i were to add your comments (or some variation
>> thereof) to the Sushi-Ya-Pedia? (see link blow).
>
> Can the loyalists here give blanket-freedom to WAR to use our reviews
> and blabber about local joints for him to add to his Sushi-Ya site
> whenever it pleases him?
>
> You have clearance for mine, any time you like!
>
> HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder

Heh. What a great idea, Gerry I'm trying to do all to legitimately
use any reviews I find, but it's definitely hard.

--
HTTP://www.sushifaq.com/ The Sushi FAQ
HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog
HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder
HTTP://www.theteafaq.com/ The Tea FAQ
HTTP://www.jerkyfaq.com/ The Jerky FAQ
HTTP://www.omega3faq.com/ The Omega 3 Fatty Acids FAQ