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That’s out of date, from lockdown times.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
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they didnt get an abruptly shortened menu??!
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how did you feel about Akira-san going back to sho-style progression of service?
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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.
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Prolly.
Sashimi-making customer will (hopefully) be 86’ed.
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ok but what were the lowlights tho 
(besides the diner that didn’t like rice)
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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.
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speaking of sho, akira-san tells me nakazawa-san will be fulltime in nyc and sushi-sho waikiki will be headed by his apprentice.
cc @Sgee
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makes sense. did you just go? your pics look identical to what I had in december save for the dessert (almond pudding)
I was there end of december.
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i’ll be on the lookout for anyone that orders 4 tamago lmao
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Hawaii > NYC for vacay
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my thoughts exactly.
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