Great idea. It’s a small one man and a helper operation. @PorkyBelly knows more, but IIRC the cooking heat is a hot plate and torch to light coals, etc. and they have limited refrigeration. Yasu-san buys what he needs for the menu that day, which will work in your favor if you call ahead. He’s an easy going, likable guy. You’ll have a really nice time. Please report back.
I literally LOL! I thought it was gonna’ be about fish!
Good writing:
“It’s a pity that the blob of wasabi paste, which is strong enough to stop a shinkansen, could not be likewise toned down.”
Lots of ways to answer this depending on species, catch method and more importantly, handling techniques. Wild vs farmed, wild caught regional and cultural standards and then farm A vs farm B techniques and practices. I think I may have outlined those details here before so I won’t bore with it again in a sushi thread but there is no standard answer across the board. This, of course, is always cause for confusion and also why some seafood fishing companies are finally starting to invest in creating their own brands that are able to identify their philosophies and practices. We’ve got a long way to go though.
Bara-chirashi from a collaboration between Hirano-san of I-NABA and Yoshi-san of Mori Sushi/SGO/Shin Sushi/etc fame. $200. Only 10 boxes available.
Yoshi-san is also apparently opening up his own place in DTLA called Kanenobu in mid-July, so we’ll just have to wait and see what happens!
They have been operating as a mini fish market to help their distributor sell fish direct to the public since March 24 or thereabouts, selling wagyu, cooked fish, fresh fish, uni, Japanese rice, jidori tamago, Hokkaido hairy crabs (can you imagine using this for bun rieu cua, forget using wagyu for pho… lol) and the like.
Holy shit $220/box
My goodness that jewelry box is right up my alley.
Sold out 
U glutton 
I’m blaming you