Holy cow that spread looks like absolute perfection. Saba is one of my favorite sushi fish and I need to try it pressed style.
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That kohada is looking and sounding lovely right about now.
thanks @beefnoguy, I wanted to order the ankimo and kaisen chirashi but they were sold out and I noticed the ankimo already sold out for this week, that was fast.
my highlights were the nigiri, possibly the best I’ve had for takeout. the kinmedai with that beautiful skin, aji, kohada, chutoro, scallop, uni, and anago were my favorites. the saba bo-zushi with that crispy nori and the futomaki were also excellent. I basically really liked everything haha.
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Looks absolutely amazing
Saba Bouzushi
Futomaki
Sashimi
Nigiri and kanpyo maki/tamago
Goodness I’ll probably be out for the whole day with all that
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another excellent lunch. favorite bites were the toro, kinmedai, aji, buri, hotate, anago, sawara, and maguro futomaki.
my only quibble is that it could have been even better if the sushi could have been prepared a bit closer to my pick up time. everything was already packed and ready to go when I arrived about 10 minutes early so the rice was a bit cold.
also, i wish akira-san would provide some of his nikiri (maybe as a supplement) instead of packets of kikkoman. pro tip: BYOSS.
maguro futomaki
otoro
sawara
kinmedai
aji
madai
buri
hotate
anago
ikura
futomaki
tamago
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Sushi Yoshizumi
There’s really not much to say here. But for my birthday I treated myself to what—upon reflection—has become one of my top sushi takeout meals of the year. I’ve done Shunji, Sushi Tama, Morihiro, Sushi ii, and others, and this is probably 1B if Sushi Kaneyoshi remains my 1A.
Basically every bite of had me like:
Saba Bo Zushi
Kaisen Futomaki
Nigiri
Kaisen Chirashi
Best bites were the Saba, Futomaki, Anago, and Otoro.
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The chances of Akira-san killin’ it are as sure as Curry draining the open J…
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the best sushi-ya in ca or the greatest?
start to finish, so good 
highlights
- seikogani
- kamasu chawanmushi
- modori-katsuo
- saba bozushi
- kinki
- shrimp marinated in shaoxing wine
- ankimo
- ika
- kawahagi with liver
- aji
- sawara zuke
- mirugai
- honmaguro zuke
- kohada
- chutoro
- kuruma ebi
- anago
- ikura and uni
- kinmedai
shirako
seikogani
kamasu chawanmushi
modori-katsuo
saba bozushi
kinki
shrimp marinated in shaoxing wine
ankimo
mozuku
largest wasabi grater I’ve ever seen
ika
kawahagi with liver
aji
sawara zuke
mirugai
seven day aged honmaguro zuke
kohada
chutoro
kuruma ebi
ikura and uni
kinmedai
maguro futomaki
anago
ara jiru
tamago
kanpachi
torotaku
kanpyo
sake gelee
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Some truly stunning bites!
How was the ikura prepared?
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the ikura was actually boiled for about 20 seconds, a first for me, and it resulted in this creamy texture that was fantastic.
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Oh interesting! I’ve never seen that either–def seems like a don’t try this at home thing 
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another excellent dinner. I really enjoy the size and neta to shari ratio of yoshizumi-san’s nigiri. a lot of places must be catering to the no carb diets and are using less and less rice, while also using bigger pieces of neta which throws off the entire fish to rice balance, you might as well be eating sashimi.
this rice deflation needs to stop!
highlights
kawahagi
seikogani
katsu
saba bozushi
kinki
ankimo
karasumi
nishin
sawara zuke
akami zuke
aji
kinmedai
chutoro
kuruma ebi
ensui uni
shirako
kawahagi
seikogani
konowata chawanmushi
modori katsuo
that bonus piece of belly on the left
thank you yoshi-san
saba bozushi
kinki
ankimo
karasumi
sumi ika
nishin
sawara zuke
akami zuke
aji
kinmedai
chutoro
kuruma ebi
ensui uni
maguro futomaki
ara jiru
tamago
mehikari
kohada
kanpyo
sake gelee
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Those pearly grains on that shari… Oh wow. I gotta get back there myself to see Akira-san soon.
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THey have hagashi toro (very rare).
“ Hagashi toro is very rare because it is so difficult to prepare and very labor intensive. The cut of magurotypically used for this preparation is located at the top of the tail or at the bottom of the belly. The chef painstakingly removes all pieces of tendon and sinew (talk about arduous knife work!), resulting in a completely soft texture that is simply spectacular.”
“The legendary, Michelin-starred sushi restaurant – usually an omakase-only affair – is offering a chirashi bowl ($85); a nigiri set ($85), a particularly decadent-looking toro, uni, and ikura bowl ($125), and a handful of other options for takeout. Call at least a day in advance between 11 a.m. and noon (650-437-2282) or order online.”
That’s out of date, from lockdown times. It’s omakase-only, you have to reserve on Tock the second reservations open up, and it’s $590 per party of two.
None of the meals reported on here included hagashi toro.
Kaneyoshi and Kabuto in Las Vegas also serve it.
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Masakazu (of all place) served me some spectacular hagashi toro nigiri when they first opened…
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I had hagashi at Hiroyoshi Vegas.
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they should also add NO diy sashimi to their disclaimer too. there was a woman at the end of the counter who was only eating the neta and just throwing away the rice. and was even giggly about it with her friends. such disrespect.
highlights
- kawahagi
- kinmedai
- yaito katsuo
- seikogani
- chawanmushi
- ankimo
- iwashi
- hotate
- sawara
- oma maguro
- saba
- kohada
- kuruma ebi - probably the best i’ve had outside of japan.
- tamago
kawahagi and liver
kinmedai, ponzu
yaito katsuo
shirako
kasugodai
kuromutsu
ika
seikogani
chawanmushi
ankimo
hokkaido iwashi
hokkaido hotate
sawara zuke
tachiuo
mozuku
oma maguro
otoro
saba bozushi
uni
kuruma ebi
anago
ara jiru
tamago x 4
kohada
kanpyo tamago maki
matcha
8 Likes