Sushi & Small Dishes at Sanraku (Metreon Location), San Francisco USA

I just revisited Sanraku for their lunch. Other than sushi, I tried many other appetizers and seasonal dishes this time. I have a few favorites that I can't wait to share with you!

Sushi Omakase at Sanraku (Sutter Street Location), San Francisco USA

At Sanraku, you can explore both Japanese small dishes and nigiri as well as their American styled sushi rolls. I was surprised by how much I loved their appetizers, which reminds me of the flavors I had in Japan. Besides their delicious nigiri sushi, I highly recommend their seafood Chawanmushi! 

Sushi Omakase at Sanraku (Metreon Location), San Francisco USA

Omakase Set

This week, I visited Sanraku (Metreon location) for their omakase dinner. Sanraku is a great casual spot with lots of Japanese food choices such as sushi, Japanese small bites and appetizers, rice bowls, udon, soba, curry, tempura, etc. Although sushi was best to be eaten almost right away after sushi chef hand it to your plate, I actually really enjoyed their sushi omakase in one large wooden platter as well. Now let's check out what my Omakase dinner look like...

Sushi Omakase at Sasaki, San Francisco USA

Chefs Masaki Sasaki and Takanori Wada. Photograph by @foodbunker

Uni and Ikura over rice in a glass. Photograph by @foodbunker

Sasaki is one of the highest rated sushi restaurants in the Bay Area. Their ingredients have excellent quality and their courses are beautifully and creatively made. Not only I learn more about Japanese cooking and recipes, there are combinations of flavors and texture that I was surprised to try for the first time.  

Sushi and Small Dishes at Sushi Kyo (KYO Sushi-ya), Mexico City MEXICO

Map & Hours

Flounder

Tamago (egg) rolled with eel, Grilled Mackerel, and Broccoli with Tobiko mayonnaise

On "the Day of the Dead" week (last week of October), I visited Mexico City for a few big-name restaurants: Pujol, Quintonil, Sud777, and lastly a Japanese sushi restaurant called Sushi Kyo. I actually had never imagine myself having Japanese food in Mexico, but then that's why it really makes me curious. I had no idea what to expect.

As you can see, the food looks very simple: not too fancy or something that will "wow" you at first sight. BUT they are not bland at all, the flavors are actually seasoned the right amount so that you can taste each dish in its most natural state. It's a comfortable meal, which I think it doesn't come by very often. If you are as interested as me, read more below to see what other unique dishes are on our Sushi Kyo omakase in Mexico City!

* Sushi YOHEI OMAKASE at Sushi Yoshizumi, San Mateo (North California) USA

O-toro (fattiest cut of tuna belly)

Chef Akira Yoshizumi

Sushi Yoshizumi is by far one of the most authentic sushi restaurants in the Bay Area. The restaurant just received a star from Michelin Guide this year. And due to their limited seating each night, their reservations were mostly full 2-3 months in advance. That's why I was very exciting to try out Yoshizumi-san's sushi! For this review, I am having the "YOHEI OMAKASE" which includes several appetizers, 10+ nigiri sushi, and dessert. 

Omakase, Unagi Oshizushi (pressed sushi), and Futomaki at Sushi Wacogoro, Helsinki FINLAND

Omakase - Maki and nigiri combination

Unagi Oshizushi (Pressed sushi)

Back Row: Hotate (Scallop) and Koji (Grilled) Salmon Nigiri
Middle Row: Futomaki (big roll)
Front Row: Sake Oshizushi  

While visiting Helsinki, I was exciting to visit Sushi Wacogoro for lunch. While looking through Helsinki's recommended restaurants, there are many Japanese restaurants to choose from. However Sushi Wacogoro's 5 Yelp-star status really makes me wonder. While reading about the background of the restaurant, it is actually owned by a Japanese family who moved to Helsinki for more than 4 years, solely to seek an opportunity in sushi business. 

Tamago, Sashimi, and maki-sushi at Tani's Kitchen, Daly City USA

Hamachi $3.25 & Tamago Nigiri $2.5

Assorted Sashimi: hamachi, tuna, salmon, octopus $8.95

Negihama $3.25, Spicy Tuna $3.25, & Salmon & Avocado $3.25

Hearing from a friend, Tani's Kitchen is famous for their tamago. Although they use a very common way of making tamago-yaki, the piece is quite tasty and well-balanced: nor too sweet or salty. It is also still very spongy with moisture. (they use 2 layers of cloth and bamboo rolling mat to keep tamago from drying out) Since the sushi shop is fairly small, the wait for this place is inevitably long: around 20-35 minutes.

Seafood Udon and Nigiri at Kamado Sushi, Berkeley USA

Seafood Udon: clam, mussel, scallop, fish, shrimp

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)

Hokkaido Scallop Nigiri and Salmon Rice Bowl at Kiku Sushi, Berkeley USA

Nigiri Sushi  握り寿司

Kiku Sushi is a local friendly, neighborhood type of Japanese sushi restaurant. It has a 4 star on Yelp, and I decided to give it a try today. For the salmon rice bowl, the salmon slices are creamy and fresh, but it tastes like it wasn't cured/marinated. (I tried buying a non-cured salmon fillet and it tastes just like that.) Ikura (salmon roe) is flavorful as it was soaked with soy sauce for a short period of time right before serving. Tamago-yaki has an old-egg kind of smell and taste.

Sushi, Monkfish Liver, and Tamago at Wako, San Francisco USA

あんきもポン酢 Monkfish Liver Pate in Ponzu Gelée

Wako is one of the best sushi restaurants in the Bay Area. [Update: Wako received their first Michelin star in 2016!] There are eight sushi bar seating and only 5-7 tables available. It is highly recommended to take reservation before visit. The restaurant is once again introduced by Jason, and the dining experience completely blew my mind.

For appetizer, I ordered a Monkfish Liver. Personally, I am not a fan of intestines because of the fishy taste. However, the Monkfish Liver really surprised me and changed my view of intestine-type of food. It is very soft and well-marniated. It does not taste too salty or tasteless. It is perfect.

Sushi at Sushi Sho, El Cerrito USA

O-toro 大とろ and Ikura イクラ (Salmon Roe)

Sushi Sho is a local sushi restaurant since 1983. Sushi from Sushi Sho is always made by Aki-san. That's why he only serves at most 6 people at a time at sushi bar. This is the first time I visit Sushi Sho, and Aki-san completely changed how I will eat sushi in the future.

Before he serves you your order, he teaches you the proper way to enjoy your sushi. Some people call him "Sushi Nazi" because he is very strict about how you eat his sushi. It was a unique and educational dining experience. He explains what is the best way to enjoy your sushi. For example, your taste bud sense from the surface of your tongue so you should flip the sushi before you eat it. That way, the fish will land on your tongue and you can fully experience the freshness and flavor of the fish.