A friend and I met @BradFord and @beefnoguy for dinner at this unassuming 9-seat sushi bar, next to a caltrain railroad crossing in downtown san mateo, and simply put, as caltrain rumbled outside, I had one of the best omakase experiences in cali. Temperature, seasoning, rice, and packing (saw some sighing/sinking sushi) were all excellent. @Chowseeker1999, @moonboy403, @Sgee, @J_L a must visit in the bay area.
Some of my favorites
- shiro amadai
- bo zushi
- kuruma ebi
- anakyu temaki
- kanpyo-uni maki
Captions courtesy of @beefnoguy.
Tis the season for sperm #gotmilt?
mirugai himo (geoduck) with sesame oil and tokyo negi stems
nodoguro (blackthroat seaperch)
ikura, shari, shaved modori
modori katsuo (bonito)
botan ebi, hokkaido uni, shiso flowers (in his secret marinade)
Slimier than a used car salesman in florida on presidents day.
chawanmushi topped with konowata (sea cucumber guts)
miyagi saba bousushi
Damn why don’t more places make this?
shirakawa (aka shiro amadai) sakamushi (steamed with sake and konbu)
Insane texture, firm but still melted in your mouth.
So silky and smoother than the bottom of james brown’s shoes.
mozuku with shiso flowers
kawahagi with liver on top
kinmeda (lightly smoked and zuke)
Ine honmaguro zuke (Ine is NW of Kyoto, in Kyoto prefecture facing the sea, wild bluefin)
Wow, as good as the ones i had in japan.
chutoro (Ine maguro)
chiba prefecture ni hamaguri (also called Ji Hama, Ji meaning local)
Never had this outside japan, sweet, juicy, chewy.
sumi ika (aged five days)
sanma (pacific saury) lightly smoked and I’m guessing zuke
tairagai (pen shell)
Slightly firmer than hotate and just as sweet.
ohagi (this is chopped Ine maguro mixed in with takuan and tokyo negi stems, based on the Sushi Sho Tokyo original offering)
Another new one for me, like a toro-taku maki in nigiri form, so good.
anakyu (anago and cucumber) temaki
the nori was crispier than that burnt french fry you find at the bottom of your bag.
Ara jiru (a broth made with mixed fish head and carcass)
not the best looking tekka maki, but it was getting late.
kanburi (winter wild yellowtail) aged two weeks
buri (dorsal cut) aged two weeks, wagarashi (Japanese mustard)
kanpyo uni hosomaki
325 E 4th Ave
San Mateo, CA 94401