534352 Tue Jul 01 01:08:05 -0700 2008 22 2 Los Angeles Area 0 3828851 (Formatted with All Pictures here: http://exilekiss.blogspot.com/2008/06/top-class-sushi-in-orange-county-maki.html) I still remember reading Das Ubergeek's ebullient review of a new Sushi Restaurant in Orange County back in February 2008. And when Das Ubergeek speaks it must be something noteworthy. :) Then I glanced at their website which looked like some crazy Fusion Sushi restaurant and I hesitated. Flash-forward to mid-June, and I finally remembered Maki Zushi and happened to have been in the area for lunch. I stepped inside and grabbed a seat at the counter with a few friends. At first glance at the Lunch Menu and the paper Sushi Menu, I was flabbergasted: I saw the typical gaijin menu items like "Chicken Teriyaki" and the Sushi Menu in front of me had 50 (FIFTY) different types of crazy Rolls. Then again, this restaurant's name was "Maki Zushi" (which means "Rolled Sushi"), which would explain this. Did Das Ubergeek write down the wrong restaurant name? This place serves all these Crazy Rolls... how in the world could it serve real, authentic sushi?! But then I saw the board behind the sushi bar listing some rare fish and lots of fresh seafood, even stating the country it was flown in from. This could be good. And then all my fears were laid to rest: I was greeted by a jovial, friendly Itamae - Chef Yoshio Sakamoto - who runs Maki Zushi. I introduced myself to Sakamoto-san in Japanese and let him know that we’d be putting our dining experience in his hands: “Omakase kudasai.” I then noticed as I turned over the paper Sushi Menu that the *other* side of the menu was the front side of the paper menu, listing in big, bold letters "HARDCORE SUSHI" and then listing a beautiful, long list of authentic, rare fish and seafood. Whew! At the same time, I noticed the logo on the chopsticks in front of me: Intrigued, I asked Sakamoto-san about the name and why he serves both types. He stated that all the serious Sushi Restaurants in Southern California only serve traditional, authentic Sushi, and that he wanted to open a restaurant that could cater to both crowds (the truly authentic diehard Sushi fans, and more mainstream customers who loved rolls), and he wanted to *excel* at both facets. Through the course of my visits I noticed that his assistant, Robert, spends 100% of his time on the Fusion Rolls, while Sakamoto-san prepares the authentic Sushi. We started with some complementary Wasabi Kyuuri (Wasabi-marinated Cucumbers), which looked innocuous enough, but had nice, spicy kick to them. Each bite was filled with the refreshing flavors of very fresh Cucumber and sinus-clearing Wasabi. :) I saw the Wasabi paste and felt a little saddened that there wasn’t fresh-grated Wasabi. That disappointment didn’t last very long as within a minute or so, Sakamoto-san put out a small plate of what at first looked like salsa verde. He smiled and said, “Hon Wasabi (Real Wasabi).” I dabbed my chopsticks in the mixture and tasted it... Wow! Wonderfully spicy and so fresh! Sakamoto-san’s Hon Wasabi was a mixture he created of finely-diced Wasabi Root (instead of grating), mixed with a little Garlic. And then Sakamoto-san proceeded to blow us away with the very first dish: Hamachi Toro(!) (Yellowtail Belly) from Tsukiji, Tokyo, Japan. I’ve never had Hamachi Toro before, so this was a real treat right from the start. I also noticed the cut was different from what I normally have for Edomae style Sushi. I picked up the first piece and placed it in my mouth and closed my eyes… Sublime. As the wave of euphoria from the buttery goodness washed over me, I could tell that this was going to be a special place already. Simply amazing. I love Hamachi (Yellowtail) in general, but this ultra-soft, wonderful Hamachi Toro was on another level. Next were Kanpachi (Amberjack) and Shima Aji (Yellowjack) flown in from Tsukiji, Tokyo, Japan. From the Hamachi Toro and now the Shima Aji and Kanpachi, I could start to appreciate Sakamoto-san’s knifework, presenting the fish with no tendon or gristle, and with the draped cut of fish sliced in the best way to showcase its idiosyncratic strengths and characteristics. Each piece of the Kanpachi was flawless: Wonderfully toothsome, but not chewy, Sakamoto-san showcased a side of Kanpachi I never experienced before at Zo or Urasawa. It was firm, yet supple, and wonderfully fresh. It’s not “better” or “worse,” but it was really nice to see the characteristic of the fish augmented by some great knifework. And the Shima Aji was another excellent piece of fish. While less toothsome than the Kanpachi, it was still very fresh, and sweet and buttery, almost like Toro. I enjoyed Sushi Zo’s version better, but this was very good. In my conversations with Sakamoto-san, he explained to me that Maki Zushi (Sakamoto-san) serves up Kansai-style preparation for Nigiri Sushi (he wasn't referring to Oshizushi, which is the more famous Pressed Sushi, but his philosophy for his cuts of fish and the rice), which is pretty rare in Southern California (this basically means a sweeter, less salty rice (compared to traditional Edomae style Sushi, and a longer, draped cut of fish). Sakamoto-san was born in Nara, and trained in Osaka before leaving Japan. As a true Osakan, he insisted I visit Osaka on my next Japan trip and try their Ramen, Takoyaki and Okonomiyaki, "Better than Tokyo!" he said, half-jokingly (^_^). Next up was Hon Maguro (Bluefin Tuna) (literally "True Tuna") flown in from Morocco, Africa. This was definitely a welcome surprise: A deep, stunning Red (much deeper than the regular Maguro) is one of the characteristics of Hon Maguro, and the taste was excellent as well: Very tender, and while still “melt-in-your-mouth” good, it was firmer than the usual Maguro you find around town, but still supple. Continuing on was Sakamoto-san's Otori Amaebi (Live Sweet Shrimp) from Santa Barbara, California. The playful Japanese name is in reference to the Uzura (Quail Egg Yolk) topped on the Live Sweet Shrimp! Sakamoto-san (like Urasawa) pulled out some Live Amaebi from a tank and showed them twitching before dispatching them. Wow, talk about decadent and *so* good! The Amaebi was flawless, lightly sweet, and a wonderful texture and preparation from Sakamoto-san, and for the piece with the Quail Egg, as the yolk broke, it combined perfectly with the inherent creaminess of the Amaebi and made for a wonderful new experience. Next up was Tairagai (Halfmoon Scallop) from Tokyo, Japan. Seeing the shell that it was wonderfully presented in, I could see that this was the same type of Tairagai I had at Sushi Mizutani and at Sasabune, where it was translated as “Pen-Shell Clam.” Regardless of its name, it was a rare treat, and a welcome one, especially for Orange County. The Tairagai was fresh and firm, but softer than Mirugai. I preferred the version I had at Sasabune, but especially the one at Mizutani over this. Still this version was excellent! At this point, the Amaebi Heads came out of the kitchen, deep-fried so that the entire head was a chunk of edible, crunchy, savory goodness! :) Continuing on, Aji (Spanish Mackerel) from Tsukiji, Tokyo, Japan was presented to us. It was a different cut of Aji than what was served to me at Mori and Urasawa, this one being closer to the skin, but still very good. The wonderful mesmerizing oils from the Spanish Mackerel came through, and was almost as buttery as Toro. There was also a small piece of tendon/gristle in the second piece of Aji I had, something Sakamoto-san missed. Mori and Urasawa have a better cut and knifework (flawless), but this is the best I’ve had for Orange County and third best overall. The Hotategai (Live Scallop) from Boston came next. Beautiful presentation (again) by Chef Sakamoto, with the fresh Scallops presented in a shell, atop slices of Lime. While Lime was never squeezed on the Scallops, the proximity to them (just resting on top of them) gave an interesting accent of citrus to the creaminess and inherent sweetness of the Hotategai. Aoyagi (*Live* Surf Clam) from Boston was yet another nice presentation in its shell by Sakamoto-san. Having it from fresh live Surf Clam, it had a real freshness that surpassed most restaurants I’ve tried this at, better than Zo’s, and second only to Urasawa. Very well done. On the same plate, Sakamoto-san presented Tai (Red Snapper) from Tokyo, Japan. It was presented with a bit of Shiso leaf underneath as well. This had to be one of the best examples of Sakamoto-san’s knifework yet. Flawless Tai, no tendon/gristle, and the cut he prepared for us showcased the firmness of the Red Snapper, while giving way to a tenderness that made it enjoyable to eat (with very little chewiness). It was a perspective of Tai I've never had before. This is the best Tai I’ve had in Southern California, surpassing Urasawa. At this point we were done. We were full, and told Sakamoto-san we were OK to stop here, but he had one more surprise for us: Sakamoto-san (in true, excellent Itamae fashion) noticed our reaction when we first ate the Hon Maguro, and prepared a final dish to end the Nigiri course: Uni to Hon Maguro (Bluefin Tuna topped with Fresh Sea Urchin)! The Uni was from San Diego, California, and the Hon Maguro was from Morocco. This was just decadent absurdness, but it was SO good! (^_^) The creamy sweetness of the Uni combining with each bite of the Hon Maguro was wonderful! At this point, Sakamoto-san proceeded to bring out a few Dessert surprises to finish off the meal (the first two were complementary). First up was the Aji no Hone Senbei (Spanish Mackerel Bone Senbei “Rice” Cracker)! This is Sakamoto-san’s freshly made, intriguing take on the classic Japanese Senbei (crunchy rice crackers, usually savory with a light soy sauce taste), only here, he made it fresh by frying the Bones of Spanish Mackerel at such a high temperature that it made the fish bones completely brittle, crispy, and crunchy! When I bit into it, it really tasted like I was eating a Fish Senbei Rice Cracker, only it was made completely from the Spanish Mackerel Bones! Wow. Next was Live Scallop Muscle Sauteed with Enoki Mushrooms. This was basically the Muscle surrounding the Live Scallop he served earlier, sauteed with some Soy Sauce, Mirin and Enoki Mushrooms. It had a nice flavor, but was very chewy (makes sense considering this was the muscle). Considering it was just a playful complementary dish for us, I had no complaints. Our last two desserts came at the same time. First up was the Coffee Jello and Kahlua Ice Cream. This looked like a simple scoop of ice cream with a dark bottom center, but the taste was really surprising: The Kahlua Ice Cream was rich and so fragrant with the Kahlua mixed in, and then paired with bits of the Coffee Jello made for a nice ending to the meal. The final dessert was a Green Tea Crème Brulee sprinkled with Almond Roca. Beautifully prepared, with a nice top layer, perfectly heated, it was nice and light (using the Green Tea), and it turned into decadence with the bits of Almond Roca combined in each bite. On another visit, Sakamoto-san wowed us with a nearly completely different set of items! As I sat down, Sakamoto-san greeted me with a wave from a *Live* Soft Shell Crab from Rhode Island. The dish looked gorgeous, prepared from the Live Crab within minutes, and taking a bite… it was *so* naturally sweet and delicious! Something you can only get from very fresh Crab meat. It was perfectly fried, and with the Masago (Smelt Roe) it was divine! (^_^)v The next item just continued to be more mind-blowingly wonderful: *Live* Uni (Sea Urchin) from Santa Barbara! Imagine my shock when Sakamoto-san pulled out a *still moving, live* Uni in front of me! (O_o) Within minutes, he had cracked it open and served me Uni that was alive *minutes* beforehand. This was going to be fresh: And indeed this was *so* creamy and wonderfully fresh, it was nearly flawless. I'd rate it a 99.9% Fresh. Those that've read my reviews know that most Uni served in Southern California restaurants rates about a 50% (basically *really* Briny, Fishy, and Gross). I docked off a 0.1% because on some of the pieces there was just a tiny, tiny touch of Fishiness, and considering it was just alive minutes before, I can only chalk this up to the polluted waters off of our California coast. :( And after having 100% Fresh at Mizutani, I'm spoiled a bit. (^_~) But this amazingly fresh Uni surpassed all the other Sushi restaurants I've been to in Southern California. Continuing on, Sakamoto-san presented us with Sazae (Turban Sea Snail) from Tsukiji, Tokyo, Japan. This was a visually arresting plating, showcasing the Sazae in its beautiful shell, with the meat being chopped into bite-sized chunks. It was my first time eating Sazae, so this was another treat. It had a nice bite and crunch with each piece, toothsome and interesting. It's softer than say, Escargot. Next up was Inada (Baby Yellowtail), also from Tsukiji, Tokyo, Japan. The Inada was absolutely heavenly, with a very nice cut showcased here, highlighting the firmness of the fish, but still so supple. On this visit to Maki Zushi, Sakamoto-san had his kitchen make us a Fresh Miso Soup with the Amaebi (Live Sweet Shrimp) Heads, combined with some fresh Mirugai (Geoduck)(!), Daikon, Shiromiso, and other ingredients. It was excellent and soul warming. Continuing on was Sayori (Needlefish) from Tsukiji, Tokyo, Japan. The presentation was striking, with the Sayori head presented along with the Sayori Nigiri itself, topped with some Ikura for good measure. :) It was extremely fresh, but I would say Mori's Sayori edges this one out by just a touch (on knifework and taste), and Sushi Mizutani is in another league, but this was wonderful to have, especially in Orange County. The next piece (still unique from what I had from previous visits!) was Kinmedai (Alfonsino) also from Tsukiji, Tokyo, Japan. Kinmedai is pretty rare at most Sushi restaurants around Southern California, so it was a nice treat to have here. The Kinmedai was really standout in its texture, so fresh as well. Sakamoto-san didn't have any Ohtoro that day, but he presented us with Shiro Maguro Toro (Albacore Tuna Belly) from Canada. It was sweet, rich and buttery - not as decadent as Ohtoro, but still very nice - with just one tiny piece of tendon/gristle in the last piece I had, but otherwise very nice. It was much better than the version I had at Sushi Wasabi as well. As if I had seen it all, Sakamoto-san next presented us with Aji (Spanish Mackerel) from Tokyo, Japan, in an absolutely stunning presentation: The Aji was filleted and presented with its head and tail on a beautiful bamboo stand. Sakamoto-san also presented two different Ponzu sauces (both in-house made: one with a certain type of Sake infused with the Ponzu, the other one a regular Ponzu). While the Aji itself was very fresh and wonderfully presented, the fresh Ginger, Negi and Daikon overpowered the taste of the Aji. It was beautiful and fresh, but Mori and Urasawa were better. Continuing on were fresh Kumamoto Oysters from Washington state, including 2 Special Oysters (more on this later). The Kumamotos were perfectly fresh and flawless, no complaints. The 2 "Special Oysters" were another playful gesture from Sakamoto-san: Kumamoto Oysters topped with Ikura (Salmon Roe), Masago (Smelt Roe), Uni (Sea Urchin) and Uzura (Quail Egg)! (O_O) This was pure excess and decadence, but it was SO DELICIOUS! The sweetness from the Fresh Uni, the creaminess of the Uzura, the saltiness of the Ikura and Masago and all combined with the fresh Kumamoto... it was a flavor explosion of goodness. :) We ended with Tamago (Egg), to see how Sakamoto-san's Tamago compared to my all-time favorites. It was a good Tamago, nice layering, not too thick nor dense, lightly sweet, but it fell short of the Tamago from Mori, Urasawa, and especially Mizutani. Service (from the waitstaff besides Sakamoto-san) was decent, with the waiters and busboys busy just trying to keep up with the lunch crowd for each of our visits. Sakamoto-san was wonderful, though, always attentive to our needs and checking in to make sure we were OK. We averaged $120 per person (including tax and tip), with no alcohol, so at that range it's more expensive than Sasabune or Nozawa, and about the same range as Sushi Zo for price. Maki Zushi is a wonderful discovery for Southern California, and especially Orange County, featuring some truly top quality, authentic Sushi from Chef Yoshio Sakamoto. Sakamoto-san presents an interesting Kansai-style philosophy to the traditional Nigiri Sushi, and his knifework and cuts of fish are top-class as well, really showcasing the strengths of each fish. I would say that Sakamoto-san needs to fine tune his pacing a little as during one of our visits he ended up preparing and presenting us with two or three items within minutes of each other, when we were still busy working on the first of the items. Besides that, his knifework still needs a little refinement compared to Mori, Urasawa or Mizutani, but it's still upper echelon in Southern California. But most importantly, Sakamoto-san is a jovial, friendly Itamae, and someone approachable, down-to-earth, and always aiming to please, unlike some of the more notorious Sushi Chefs around town. Maki Zushi is truly Top Class Sushi, and Orange County's best destination Sushi Restaurant worth visiting regardless of where you are in Southern California. *** Rating: 9.0 (out of 10.0) *** Maki-Zushi 1641 Edinger Avenue Tustin, CA 92780 Tel: (714) 259-0783 Hours: Mon - Fri, 11:00 a.m. - 10:00 p.m. Sat, 12:00 p.m. - 10:00 p.m. Closed Sundays. http://www.maki-zushi.com/ Tue Jul 01 01:08:06 -0700 2008 113442 exilekiss 1 3828853 More pics attached. The rest of the pics can be found via the link in the Original Post. Thanks! :) Tue Jul 01 01:09:43 -0700 2008 3828851 113442 exilekiss 1 3829306 Wow! Great review. I'm glad someone else enjoyed it -- I always feel a bit of an impostor posting about sushi, because I seem to get the Sushi Mavens who then pick apart reviews or sniff about this, that or the other thing... so I'm glad that someone who knows what they're doing are enjoying Maki-Zushi! Tue Jul 01 07:14:54 -0700 2008 3828851 10811 Das Ubergeek 2 3829462 Thanks Das. :) And anyone that scoffs at your reviews doesn't know what they're talking about. You're a true food-loving sensei. (^_~) Without your recommendation we would've never found such a wonderful new Sushi Restaurant. Doumo! :) Tue Jul 01 08:01:23 -0700 2008 3829306 113442 exilekiss 3 3829509 Great report, looks incredible. Don't know how you ate it all though. Tue Jul 01 08:13:36 -0700 2008 3829462 10974 1000steps 4 3830657 Hi 1000steps, Thanks. My review was the culmination of three separate visits to the restaurant (as I noted in my review). There's no way I could eat that much in one sitting. :) Tue Jul 01 13:30:45 -0700 2008 3829509 113442 exilekiss 3 3830910 That guy, DU? Eh! ;) jk. Quite candidly, we're lucky to have him in OC now to sniff out our hidden gems. I've been wanting to try Maki Zushi on the strength of his review, but just haven't had a chance w/these 12-hour work days of late. Tue Jul 01 14:39:20 -0700 2008 3829462 12873 OCAnn 1 3830893 Nice review. Don't be so surprised to find great sushi in OC! I think almost every neighbourhood has a strong sushi shop; with one out of every half dozen being exceptional. Munch on! Tue Jul 01 14:34:14 -0700 2008 3828851 12873 OCAnn 2 3831527 Thanks OCAnn. Oh I know there are "good" Sushi restaurants in the OC, but when I talk about "Top Class Sushi" it's in reference to my sadly spoiled palate for the best Sushi in the world (^_^; LOL. (I know, I know, it's terrible.) :) Maki Zushi is truly one of the best Sushi Restaurants I've been to in all of Southern California, and that's pretty rare in general, and even rarer that it's in Orange County (but I'm happy about it as well to give more destinations for Sushi Lovers out there (^_~)). Tue Jul 01 18:09:43 -0700 2008 3830893 113442 exilekiss 1 3830941 omg! the hon maguro w/ uni looks so darn good! Tue Jul 01 14:51:12 -0700 2008 3828851 10704 wilafur 1 3831266 Wow, I'm certainly impressed. Is there a set Omakase with a set price or does it vary and they keep serving you until you cry uncle? Tue Jul 01 16:32:51 -0700 2008 3828851 10883 JAB 2 3831529 Hi JAB, No set Omakase price. Sakamoto-san keeps serving until you tell him to stop. :) Tue Jul 01 18:10:38 -0700 2008 3831266 113442 exilekiss 3 3831892 While exilekiss is right that "omakase kudasai" is not a set price (as it shouldn't be), there are sushi meals at $70 and $95 that are excellent. I'm ashamed to say that I have only had the nerve (and the budget) to do omakase once, and it was on the company dime. Tue Jul 01 21:03:05 -0700 2008 3831529 10811 Das Ubergeek 4 3832889 Good point Das. :) Also JAB, Sakamoto-san is a really cool Itamae: He's very flexible, and if you tell him you like a certain type of fish or seafood, he'll definitely work that in if he has it fresh (conversely if you don't like certain items, you can tell him - he asked our party on the first two visits if there were any items we didn't care for, by the third visit, he knew what I liked (^_~)). He'll also check w/ the party on items that might be more "exotic" to make sure you want to try it, for example, the Sazae (Turban Sea Snail) that I had. Wed Jul 02 08:44:51 -0700 2008 3831892 113442 exilekiss 1 3831512 I'm not really a fan of his rice - I thought it seemed dry/stale. And when I had the live scallop muscle? (I think it's something else, some kind of connective tissue maybe?) sautéed with enoki mushrooms, it was way too salty and full of bits of shell - absolutely terrible, just about inedible. The live hotate was excellent though, and I liked the sayori as well. I thought the ankimo was good but not great (or maybe I just don't like it with nori), and most of the other fish I had were somewhat better (o-toro was especially good, though Shibucho offers a larger cut (though I've only had o-toro there once)). But the live hotate was the only thing that blew me away, so I was rather disappointed. I plan to give Maki-Zushi another try, but I don't know when that will be. Maybe early next year, when the stuff I want is in season. Tue Jul 01 18:02:12 -0700 2008 3828851 107648 mrhooks 2 3831565 Hey mrhooks, Strange, on my 3 visits to Maki Zushi the rice was fine (wasn't dry or stale like your experience, sorry to hear). I'm surprised he served you the Scallop Muscle Sauteed with Enoki Mushrooms as a "charged dish" (he offered that to me as a complementary dish as "bonus" since the actual prized portion was the Hotategai itself (which he served me earlier)). If I had to pay for that dish, I totally agree with you - it's not worth it and was very chewy (it *is* Muscle after all :). BTW, did you have the Omakase, or did you order the individual dishes like the Ankimo? Tue Jul 01 18:24:00 -0700 2008 3831512 113442 exilekiss 3 3837689 A la carte, because the counter was full and my friends did not wish to wait. He didn't charge for the scallop/enoki thing, it was part of the live hotate order. (The reason I said I don't think it's muscle is because the part of the scallop which we normally eat is (adductor) muscle, and the two seem nothing alike. But I'm no zoologist. :D ) Thu Jul 03 18:03:01 -0700 2008 3831565 107648 mrhooks 1 3838280 I guess I'll be that guy who "sniff about this, that or other thing..." I'm curious if you are translating aji as spanish mackerel or if it's the itamae, since aji is usually translated as horse mackerel. Spanish mackerel is usually reserved for sawara. Thu Jul 03 23:24:45 -0700 2008 3828851 10509 E Eto 2 3838347 Hey E Eto, Nice to see you on the So Cal Boards! :) Sorry I should have noted in my review: All English Names are from the Itamae. The Japanese Names are how they were introduced to me, and then Sakamoto-san followed that up with the English Name (which I also double-checked with Maki Zushi's Printed Menu and "Fresh Fish Board" (hanging behind the sushi bar). Fri Jul 04 01:09:46 -0700 2008 3838280 113442 exilekiss 2 3838710 It's very common to see aji translated as Spanish mackerel on sushi menus around here... I don't think I've ever seen "sawara" written anywhere, but again, I'm really a sushi impostor and actually like creative California-type sushi rolls. You're definitely not the sniffer, by the way. The sniffers are the ones who make comments like, "Well, I guess it's OK... for LA... but when you get it live at Tsukiji at 4:30 AM, you get spoiled," as though the vast majority of LA Chowhounds are ever going to set foot in Tokyo, much less Tsukiji at 4:30 AM. Fri Jul 04 07:29:46 -0700 2008 3838280 10811 Das Ubergeek 1 4114165 Holy dear mother of god, me and the family went here last night. It's actually perfect for us because my parents both eat rolls, where me and the gf just eat "real" sushi... Anyway, I thought the rolls, for what they were (cough), were pretty damn good. I remember a roll with baked salmon on top (good), something with tuna and cilantro and fairly spicy (good), and a rainbow roll (non descript). But whatever, onto the goods... We pretty much ordered entirely from the special menu written on the wall. The live uni was ridiculously sublime; reason enough to go here. Next time it's going to be one for me and one for the GF hahaha; it was so good, that my mom even loved it (it was her first time eating uni). The amaebi (sp?), first time with the quail egg and god, the quail egg is so money. An excellent rendition, with quality fried heads. A bit different though as he tops the fish head with sesame and some ponzu instead of lemon. The kumomoto oysters were also ridiculously bomb. We also had a ton of other fish on the board, that were all equally good :) Usually when I go to a sushi restaurant, I at least can find fault with one or two items...but nope, can't really say that here. It was ALL excellent! So me and the gf completely pigged out, + 3 rolls, + 2 echigo, for 177 after tax. An incredible bargain if you ask me, esp. because I always compare meals to our (me and the gf's) ridiculous $210 experience at Sushi Gen (which, I may add, was NOWHERE near as good as this) Finally, Chef Yoshi asked us where we heard about them, and I replied "the internet", to which he responded "chowhound?". Evidently he knows haha. Anyway, I absolutely cannot wait to go back, and will definitely be going omakase next time. As a note for all the readers, his slowest night is Saturday!! night. Sun Oct 19 08:40:45 -0700 2008 3828851 91179 ns1 2 4114241 Hi ns1, Very nice! Thanks for the nice report back. (^_^) Glad you enjoyed your meal with Yoshi-san. :) He's the classic Osakan boisterous personality. :) I can't wait to go back the next time I'm in the area. Did he have Tobiuo (Flying Fish) when you went? Sun Oct 19 09:28:02 -0700 2008 4114165 113442 exilekiss 3 4114359 He had it, but alas I was too full to eat it :( He had several fish that I've never heard before with odd japanese names haha; next time (which will be sooner rather than later...) Sun Oct 19 10:50:31 -0700 2008 4114241 91179 ns1