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Seafood Udon: clam, mussel, scallop, fish, shrimp |
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Hamachi (yellowtail), sake (salmon), hon maguro (tuna) |
Kamado Sushi is a causal Japanese restaurant located at Northern Berkeley area. I came here towards the end of lunch time, and there was no waiting line. I ordered a seafood udon as well as 5 sets of nigiri: Hamachi (yellowtail), sake (salmon), hon maguro (tuna), hotate (Hokkaido scallop), and tamago. (egg cake)
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restaurant front |
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origami 折り紙 chopstick holder |
Kamado Sushi is rated 4-star on Yelp, and what's initeresting is that they have these cute origami, Japanese paper-folding art, as chopstick holders. After sitting down, both staffs and sushi chefs are very friendly and willing to start quick conversations.
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Seafood
Udon: clam, mussel, scallop, fish, shrimp, cucumber, onion, napa
cabbage, shiitake mushroom, carrot, scallions, and Kamaboko (pink fish
cake) $11.5 |
It has been a long time since I order udon in a Japanese restaurant. It has many ingredients including clam, mussel, scallop, fish, shrimp, cucumber, onion, napa
cabbage, shiitake mushroom, carrot, scallions, and Kamaboko (pink fish
cake)
The udon has a good chewy texture (even after 10 mins later) and the broth is neither too sweet or salty. Shrimps are a bit tough, and the shiitake mushrooms have a little bitter aftertaste. The fish is cooked with just the right amount of time to remains soft texture. The mussels and clams are nicely cooked as well, but there is still a little bit of sand in between. I find more sand at the bottom at the broth when finishing the entire bowl.
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Hamachi (yellowtail) $6, sake (salmon) $6, hon maguro (tuna) $8 |
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hon maguro (tuna) $8, hotate (Hokkaido scallop) $7, and tamago. (egg cake) $3.5 |
Hamachi is soft yet very fatty and creamy, and the salmon has a rather rough texture. Although the hotate is fairly fresh (chef says it just arrives today morning) it tastes descent.
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