This 2016 Michelin star Omakase is located in the Townsend Design District of San Francisco, adjacent to Adobe. The store is small, but it can’t hide the light emitted by the stars. Omakase advertises the Edo-style sushi style, which is selected by air from Tokyo Tsukiji Market in Japan. The fresh fish here is excellent in terms of ingredients.
A very small face, the signage is not so conspicuous, but from the outside you can see the traditional taste of Japan. Kusakabe is a relatively good Japanese restaurant that I have eaten at present, but each has its own advantages and its own selling points.
What does Omakase's main Edo-style sushi style mean? Baidu Encyclopedia says so-
There are many explanations for the origin of the name of Edo Mae Sushi, and here are two:
The first type, Edo-Masushi, is thought to be named after the fish caught from the seaside (Tokyo Bay) in front of Edo (present-day Tokyo), but in fact Edo-Masam originally It is the cutting method of eel. In Kansai, the eel is cut by the abdomen, and Edo is cut by the back. Because of the different cutting methods, it is called Edo Mae Sushi. In other words, Edo-style sushi is Edo-style sushi.
Second, because there were many warriors living in Edo during the Edo period, it would be unlucky to cut eel if cut from the abdomen, so the method of cutting eel in Edo started from behind.
Menu
The special menu of the night was launched in the store that night, and it was a set meal of arowana. The author is not so interested in the dragon fish as a whole, so I chose the normal menu. Fortunately, the two beauties at the next table ordered a special set meal.
Yam and baby squid
The whole marinated small cuttlefish is attached to it with yam as the base, and it is paired with organic small bean seedlings. The crispy Chinese yam has a sticky taste, is matched with the strength of cuttlefish, and the fragrance of vegetables is very good as an appetizer!
Lobster with cucumber
Selected lobster chop meat, the most tender part, supplemented with pickled cucumber, seasoned with white rice vinegar, quite appetizing.
Sashimi
The first dinner is usually sashimi, and the chef carefully makes the sashimi Blue fin Tuna & Butter Fish into the shape of a flower.There is no need to describe the original taste of sashimi. What I love most is the taste of the original ingredients, which defeats all cooking skills!
Tomato with tofu mouse
Japanese small tomatoes, peeled and cut into small cubes, with tofu mousse, not much sauce, no strong seasoning, just pure ingredients.
Hokkaido uni and eggs
A very unique "tea bowl steaming", can't be too loved! ! ! Unlike ordinary steaming bowls, this steaming bowl is made by combining eggs and uni. The sticky taste of uni combines the lubricating taste of eggs, and you can give full marks!
10 Nigiri
The types of sushi are similar to other Japanese food shops, Goldeneye fish snapper, Okayama, Toro, Solomon, Baby sea bean fish, Japanese sea bass and so on. The last Nigiri is very different from what I have tried in the past. The chef said that it is made by cooking lobster meat. The lobster meat is soft and rotten, and the meat residue is filtered out, leaving only the taste and essence.
This is the arowana that night, it will be made into arowana sashimi, grilled fish skin and fish bone soup.
The two beauties at the next table ordered the arowana set meal. In the end, this fishbone soup was particularly friendly and shared with us. Fortunately, I tasted this arowana soup. It tastes good and the rich taste is very good! Thank you so much~
Hokkaido uni with rice and roe
Uni from Hokkaido airlifted, a newly opened box, the fat sushi chef has been taking pictures. I opened the box very kindly and handed it over, saying "you take a picture first"~ Fat master is really too cute Now!
Uni is my favorite! The box just finished in one breath, ha ha ha ha.
Radish soup
The last closed soup, pure radish soup, is light and delicious, and the small container is also very Japanese style, and it matches well.
Personally, I think this is not cost-effective and expensive compared to other one-star Japanese materials. The environment and food preparation methods need to be improved. But the dining atmosphere and experience is really great! Because we met super lively and cute words sushi master!
This is the chef who served us that night, chubby, especially happy, and very high, humming a little song, and occasionally raising eyebrows. Although the spoken English is not good, but the knowledge is very rich. Very clear and understandable, from time to time will give us some extra food, so sweet! There are also a variety of interesting little knowledge interspersed in the middle, and I saw the chef's knife cutting cucumber flower, which made the diners amazing.
The guests who talked throughout the evening were very high. The chefs were really "talking". The various topics were overwhelming, and the guests laughed back and forth.
The masters are also very concerned about the preferences of the guests. For example, this fish head is a kind of sushi fish on the table. Because the head is very special, it won the exclamation of all the guests as soon as it was taken out. Take pictures, and the chefs delivered them just like the torch relay...
In short, although it may seem like a "Sushi God" style restaurant, it is actually very relaxed and interesting, and the whole store is very loving~
【Omakase】
Address: 665 Townsend St, San Francisco, CA 94107
Phone: (415) 865-0633
Business hours: Monday to Sunday 5:00 pm – 9:30 pm
This review only represents the author's personal opinion, tastes vary from person to person, and are for readers' reference only.
This article is a personal consumption experience. The merchants and the food squad have no business interests.
Writing & Photography | Faye Liu
WeChat public account: foodies who do not love travel are not good designers
Weibo: @25MT
Edit | Wang Ribs is a Meow Star
