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.
“ 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That’s out of date, from lockdown times.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.
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.
Oh did he serve it sho-style before? I was wondering why we didn’t get all the otsumami at the start. wonder if nakazawa-san visiting had anything to do with that.
akira-san didn’t notice until about halfway through and i could tell he was angry, he gave her just the neta for the rest of the meal, except for the bozushi which she promptly destroyed to remove the rice.
