sushiden used to have kani miso that was excellent, but i haven't been in a long time.
they also have had some unusual things occasionally like shako.
yasuda has it as a special sometimes, but i find it boring. i posted this in another thread comparing them.
>> notes on kani miso (a.k.a. "crab liver"):
- at sushiden, this comes from a tub-container (i don't know if it's made in-house and stored this way or imported this way), and it's a pate-consistency grey-sludge that tastes of the sea in a "low tide" kind of way. traditional ways to serve are either in maki with julienned cucumber or as a small-plate paired with crab-meat, cucumber, and nori-shavings
- at yasuda, this was a small plate with crabmeat with a "sauce" that was yellow in color and indistinctive in taste. i don't recall any of the funkiness that i love in the sushiden preparation.
if i could find some of those things on the wordpress page you've linked, i would certainly try them all!