The atmosphere at Edoko contrasts sharply with what you might expect from a buffet. The walls are lined with natural wood accents and overhead, paper lanterns hang from thin wooden beams that slant at angles. The family-owned restaurant serves sushi buffet and traditional sashimi and Japanese cuisine, using natural ingredients including organic greens and fresh seafood from local shrimp forests.
Master chef Kaz Sasaki has spent more than 15 years behind a sushi bar. But his roots in the craft extend much deeper than that. Chef Sasaki learned his skills from his father, Master Yuzo Sasaki, a man who was required to spend the first three years of his sushi apprenticeship perfecting his rice-making techniques before he was allowed to even touch a piece of fish. Chef Kaz also learned that great sushi not only looks good, but also has the right consistency—it's not too hard to chew or too soft and falling apart like a magician performing without his smoke bombs.
At Taki Sushi, chef Kaz composes a menu that includes sashimi, nigiri, and nearly 20 different special rolls. He also crafts other Japanese favorites, including shabu-shabu hot pots, sukiyaki, and udon.
Time is of the essence at Angel Fish Restaurant. Every season, its chefs change up their selection of small plates. Fresh fish arrive daily. And for one hour during the week, Angel Fish treats its visitors to a combination of early-bird specials and happy hour sake.
On any given day, though, there are some things you can count on. The kitchen produces sushi, sashimi, and complex but comforting entrees such as nabeyaki-udon noodles with clams, chicken, vegetables, and a poached egg beneath a shrimp tempura topping. For each bite, diners can thank Chef Takao Minatoya, who has been experimenting with traditional and contemporary flavors since man started eating fish way back in 1998.
Inside Tip: Though customizable rolls are the top seller, you can also opt for signature selections such as the miso sushi roll with salmon, tuna, fish cake, seaweed salad, and pickled radish.
Kimchi: a spicy-and-sour mix of fermented veggies such as cabbage, radish, and cucumber that’s popular in Korea
Tobiko: flying fish roe; its red-orange color and crunchy texture make it a popular garnish for sushi
While You’re in the Neighborhood: After dinner, sip a drink while listening to a live DJ at EZ5 (684 Commerical Street).
Live Sushi Bar, Live Sushi Bistro, and Live Sushi Mission blend tradition with innovation in the rice-wrapped fish arts at all three welcoming restaurants. All three distinct locations share lunch, dinner, and drink menus, as well as experienced staff and sushi chefs who demonstrate their skills at a sushi bar outfitted with seats for dining spectators.
A Sampling of Sushi
Some Not-Sushi Options
Perhaps Frommer’s put it best when describing what sets Ace Wasabi's Rock-N-Roll Sushi apart “from the usual sushi spots around town,” citing “the unique combinations, the varied menu, and the young, hip atmosphere.” Indeed, this restaurant has stood out since 1995 thanks to inventive dishes that feature seasonal fish flown in from Tokyo's Tsukiji Fish Market. The tuna, scallops, crabs, and salmon are paired with accouterments such as maine lobster and Niman Ranch bacon bits. Nearly 40 maki rolls fill up the dinner menu––with options named after famous bands, movies, lingerie shops, and even Elvis¬¬––many of which can be wrapped in organic quinoa instead of sushi rice. No matter the selection, there’s something to complement its flavors on the drink menu, which includes six beers on tap, wines from around the globe, seven signature cocktails, and an extensive list of cold and hot sake. Not surprisingly, posters and album covers from rock-and-roll bands such as U2 and The Pretenders bedeck the walls, which are illuminated by studio lighting. Bottles of sake and candles line display cases, and an open sushi bar gives diners a chance to watch the masters at work.