Have some proper respect. Address him by sama.
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Sama sama?
surprisingly very good despite no sergio opening weekend. top bite for me was definitely the delicious and creative kuruma ebi stuffed with santa barbara spot prawn tartare. it was warm and cool, raw and cooked, just a great combination of flavors and textures. so good we ordered two.
the rice is nicely seasoned and varied from warm to very warm. not sure if the temperature was intentional or not.
i didn’t love the cooked dishes, overcooked cod and the squash wasn’t crispy. this could be opening kinks as the kitchen is outside on the patio with i believe somebody else cooking.
vibe is a bit cold and clubby, reminding me of kodo which is in the same restaurant group.
definitely worth a try at $225.
other highlights: aji, tuna, uni, kohada, hotate, futomaki.
review forthcoming @562 @SithLord?
after-sushi-bang forthcoming…
seasonal herb roll with salmon
smoked fatty tuna
seasonal vegetable hand roll
aji
nodoguro
steamed cod with white miso jelly
akami
chutoro
seared otoro
sea bream with grated radish ponzu
fried butternut squash with caviar
kuruma ebi stuffed with santa barbara spot prawn tartare
hokkaido and santa baraba uni with fried nori
kohada
hotate
miso soup
futo maki
bonus rounds
flounder
kuruma ebi, santa barbara spot prawn
akami
kama toro
chutoro
kohada
tamago x4
toto neorest nx
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what an alcoholic wow
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the prisoner and the mousy natty wines you and @562 brought were fire.
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C’mon boomer! This is called “Brutalist Decor”
The Boomers invented Brutalism lol…
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I liked it. Sound travels better. So everyone is louder. Have more fun. Different from the boring austere settings
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just another phrase for “cold”
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I find the classic wooden counter really cold. The wood isn’t a warm wood.
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wish I was there to help you with your wine 
Worst dish for me was the cod. I don’t know what they were thinking there.
Made a res, def gonna go check it out after these reviews
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dang udatsu completely sold out for october
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I am going next week and have had a hard time communicating w/ them. Is the $150 corkage for just one bottle?
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welcome
$50 per bottle
Welcome to FTC @Matt_Tassone!
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Welcome to FTC!!!
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Thanks for your response. Looking forward very much to this meal!
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Went to Udatsu last night, no sergio in the house but had a great time with the chef, chef’s assistant, and the bartenders. This was the first night of the new menu, apparently it changes every month. They were also very generous with the sake and cocktail pours.
Each piece was very unique in flavors and textures from each other. I enjoyed the variety of fish and creative preparations. The tuna roll was a beast, the scallop and uni were delicious. Fish cake was very creative. My least favorite was the herring but personally I’m not a fan of herring anyways.
I definitely want to go try the downstairs restaurant Rokusho. A guest said it wasn’t their favorite but I’ll try it and judge it for myself later I definitely liked the vibe downstairs though.
@TryTree forthcoming review?
Sign outside in case someone needs help finding the place. The restaurant has the same entrance as Rokusho and is upstairs. Same owner.
Got there early so started with a Midorita at Rokusho’s bar
Yuzu Rikishi at Rokusho’s bar
Owner is a distributor for Clase Azul tequila so enjoyed some mezcal in the patio before dinner.
Menu
Seasonal herb roll with tuna
Smoked fatty tuna
Seasonal vegetable roll
Amberjack nigiri
Akamutsu nigiri
Sea bream soup
Hairy Crab
Red snapper with pickled daikon and shiso blossoms - alternative to crab for the shellfish allergy person in the party
Cat and Dog sake glasses
Jelly lean tuna
Medium fatty tuna
Seared fatty tuna
Fried fish cake with cod and seasonal vegetables
Shrimp
Uni (both santa barbara and hokaido)
Simmered scallops
Miso soup
Tuna roll being prepared…its huge!
Chef making the final touches on the tuna roll
Tuna roll
Green tea
Red snapper (additional piece)
Tuna cheek (additional piece)
Herring (additional piece)
Tamagoyaki
They brought out all the Clase Azul bottles to show us
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