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Kiriko Sushi? Need info

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I have heard on this board mentions of a sushi place called Kinko's. It's the favorite of a lot of people who seem to know their sushi. But try googling Kinko's and you know what you get. Even searching this board turned up only a feew breif mentions. Anybody want to fill us in on the relevant details?

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  1. sure you're not thinking of kiriko?

    1. Do you mean Kiriko? Kiriko is consistently mentioned on this board as a favorite.

      2 Replies
      1. re: Skorgirl

        I think my glasses need cleaning. It's probably Kiriko I'm looking for. ;-)

        1. I really don't understand why this board raves about kiriko so much...after reading the rave reviews I went to visit myself and must say the experience was just so so...the only fish that really stood out was the albacore which was the best I've had but the others: salmon, yellowtail, amaebi, toro, uni, etc. were just so so...the quality of the salmon and yellowtail were on borderline bad...fish looked limp...quality was much lower than what I'm used to at komasa...I just don't understand!

          1. oh and we were at the sushi bar served by the sushi chef on the left (younger guy) not the older guy on the right...not sure if that made a difference

            1. Kiriko is fantastic, but like many of these "mind-blowing" places that everyone loves, you really need to go the omakase route with the head chef (i.e. ken from kiriko, katsu from tama, toshi from z-sushi to name a few).
              otherwise, good sushi is just good sushi, really fresh fish on a mound of delicately seasoned rice. i posted about it before, but plain sushi is like going to a good steakhouse. most of the time, you can get a great steak at ruth's chris, morton's, cut, the palm, etc. very rarely, if ever, will you have a steak that you find truly mindblowing. such is often the case with good sushi (conversely, it is easy to find a horrible steak or horrible sushi). great steak is great steak, great fish is great fish.
              anyway, back to my original point, when you have omakase, not only do you get the freshest fish that day, you also have a chance to eat it in ways that you never imagined. My best meal at Kiriko featured a slice of mango wrapped with lightly smoked copper river salmon topped with creme fraiche and a tiny bit of caviar (probably paddlefish). one of the best things i've ever tasted. also had an iwashi (sardine) tartare that was out of this world. ended with homemade sesame ice cream. note that other than the ice cream, most of what we got wasn't on any "menu," and couldn't really be ordered, because you wouldn't even know it existed. hence the beauty of omakase.

              note: cost was really high. $100 pp with nothing to drink but tea and water.

              1 Reply
              1. re: Bert

                While I agree with the above sentiment to some degree, I actually like Kiriko because it is consistently good and not only for the purists. I have said this before but I guess it bears repeating - when I ask what fish they have that day that is not on the menu, I usually find some great things that I wouldn't know to order since I am not a sushi expert, but when my FIL wants his California Roll, he gets a mighty fine rendition of it. Kiriko is just more consistently good than many other places within striking distance --- and that means good across sushi, sashimi, rolls and cooked dishes.

                But, um, yeah, omakase can be pricey.