Yakko (Bay Area) v.s. Soto (Atlanta)
Eric Au
CA). I think Soto is not a so-great sushi restaurant.
The apptizers in Soto is great. French style dish with Japanese ingridents.
We tried the Amaebi (sweet shirmp) with Uni, it's just taste great. The
ankimo is good, too.
However, if we compare the "shshi" part. Soto is not really good. The raw
fish were top level, but the skill of the cook is not. I didn't order a
roll, but saw one with different size of the total six pieces. It was
crowded, the cook just do their stuff and didn't talk or even look at his
customer. You can not ask him any question, or let him recommend any
special thing. Moreover, the waitress is just don't get any idea of the
food they serve. This should not happened in a $50 level restaurant.
Yakko in Mountain View, CA is so far the best "sushi" restaurant I've ever
found in U.S. The cook is very friendly. Last time we didn't try to order
anything from menu, just let him design a 10 shshi course for us. It's just
so amazing. We had some expensive import nigiri, great sweet shirmp,
scallop and uni. and only $60 include tips. It just feel good to spend that
money.
--
by the way, have to mention that the uni that night in Soto is great.
spam]@world.std.com Blair P. Houghton
>Yakko in Mountain View, CA is so far the best "sushi" restaurant I've ever
>found in U.S. The cook is very friendly. Last time we didn't try to order
>anything from menu, just let him design a 10 shshi course for us. It's just
>so amazing. We had some expensive import nigiri, great sweet shirmp,
>scallop and uni. and only $60 include tips. It just feel good to spend that
>money.
Try Tomi Sushi, also in Mountain View. Nothing to complain about
there but the price.
Also try Kitsho, near Wolfe and Stevens Creek.
Either of these places will make you forget Yakko.
--Blair
"Wakko and Dot are your own problem."
Mike Apio
"Blair P. Houghton" wrote:
Blair, is this the same TomiSushi near Mitsuwa's?
Eric Au
news:Gs6BL...@world.std.com:
> Try Tomi Sushi, also in Mountain View. Nothing to complain about
> there but the price.
>
> Also try Kitsho, near Wolfe and Stevens Creek.
>
> Either of these places will make you forget Yakko.
>
Too bad that I already relocated to Atlanta area. Can someone suggest a
good shshi bar near the area?
It's not easy to find good restaurant here. I tried a lot of time to find a
German restaurant which has Eisbein (pork hock) but can't find any yet.
Chris Jericho
Umezono at the corner of Windy Hill and US 41 (Cobb Parkway). visit
the japanese store next door to get cool snacks.
and there's a German place in one of the northern suburbs (can't
remember which one, look in the yellow pages).
spam]@world.std.com Blair P. Houghton
>"Blair P. Houghton" wrote:
>> Try Tomi Sushi, also in Mountain View. Nothing to complain about
>> there but the price.
>
Probably. I don't know if I ever knew about Mitsuwa's.
Tomi Sushi is a block East(South) of Castro, at the South(West)
end of downtown MV.
Tomi would be my fourth choice in the Santa Clara-Mountain
View area.
Kitsho always first, for the great quality and variety of
fish at the two-cooler bar, and for Howard, head itamae,
and former executive chef at Ikenohana (the fancy Japanese
restaurant a couple of blocks from Apple Computers, which
is probably responsible for much of the cultural
miscegenation of technology and sushi). Last time I was
there, I sat next to a Japanese man who'd come from the
airport after flying back from a trip to Tokyo. You do the
math.
When I wanted good-to-great fish for less than Howard's,
and an even more laid-back atmosphere, Seto Sushi or Seto
Tempura House made number two on my list. There's also
Seto Deli, across the street from Seto Tempura House. I'm
still experimenting trying to get within a mile of the
Salmon Rice I got at the Deli one day. I have gotten about
10% of the salmon flavor infused into the rice that they
did, and maybe 3% of the color. I'm missing some magical
chemistry, like adding sake to the boil. I'll give it
another 30 years. And STH serves Kamonegi Kushi (grilled
duck skewers), which instantly became one of my favorite
things, ever, period.
If I want rowdy sushi atmosphere if not great fish, I'd
go to Midori. Be prepared when you enter to be overwhelmed
at the manager's excitement. It never stops.
Tomi comes after. It's notable for the occasional quality
of its fish. Definitely the place to sit at the bar and
grill the chef on what's brilliant that day, because
there's likely to be something that will blow away your
experiences. Like the maguro that was so red and
transparent it looked like wet rubies.
--Blair
"Makes french food look like cheeseburgers."
Will Harbin
You must have gone on an off night. Chef Soto is an excellent chef.
I'm sure that you can get better quality ingredients in the bay area,
but Soto's skill is on par with any of the top Japanese Chef's,
including Nobu. Soto is not just a "sushi" bar. It is a Japanese
restaurant. Everything is served a la carte. Next time try Tuna
Tartare, Yuwan Seabass, Lobster Sashimi, Flounder Sashimi, Mango
Scallop, Softshell Crawfish, the Black Cod, to name a few. I
recommend only getting sushi as a course. I am glad that you tried
the Uni tartare dish, its one of my favorites when he has it.
IMO, you shouldn't give a restaurant a negative review if you can't
directly talk to the head chef on a busy night, he is busy cooking.
You are wasting your time if you go to Soto and just order sushi,
there are many wonderful dishes that you should be experiencing. I am
sure that some of your opinions will differ from mine.
If anyone is new to the Atlanta area, I will be happy to provide
recommendations.
Will
(wha...@iss.net)
Eric Au <PleaseNo...@mindspring.com> wrote in message news:<Xns91C19CE5CA2BFno...@140.99.99.130>...
JEdmo123
http://www.accessatlanta.com/ajc/index.html
LOBSTER SASHIMI
Soto Japanese Restaurant, 3330 Piedmont Road N.E., Buckhead. 404-233-2005.
I've got to learn to dine at Soto and just order sushi. It is the best of the
best. But once I look at the menu I can't resist the appetizers, particularly
those ways in which Soto manages to tweak sashimi to greatness. Have you ever
tried raw lobster? Here are gorgeous pieces of truffled lobster tail, arranged
back in their shell over a bed of daikon shreds, drizzled in a creamy,
yuzu-scented sauce and topped with heaps of domestic spoonbill caviar, a fine
pretender to the Caspian-dominated throne. Where else in Atlanta do you find
anything remotely like this? - J.K.
"It riles them to believe that you perceive the web they weave"
The Moody Blues
spam]@world.std.com Blair P. Houghton
>back in their shell over a bed of daikon shreds, drizzled in a creamy,
>yuzu-scented sauce and topped with heaps of domestic spoonbill caviar, a fine
Yuzu?
>pretender to the Caspian-dominated throne. Where else in Atlanta do you find
>anything remotely like this? - J.K.
JK's got a provinciality problem. I don't think you find anything
like that anywhere else on the planet, maybe not even in Japan.
--Blair
"Could be."
Trinker
"Blair P. Houghton" wrote:
>
> JEdmo123 <jedm...@aol.comboroll> wrote:
> >back in their shell over a bed of daikon shreds, drizzled in a creamy,
> >yuzu-scented sauce and topped with heaps of domestic spoonbill caviar, a fine
>
> Yuzu?
Japanese citron.
Her Serene Highness
"Trinker" <trinke...@yahoo.com> wrote in message
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