About this Business
From Our Editors
At Cho Oishi, chefs bring the tastes of Japan to the west coast. From behind the open kitchen they assemble delicate pieces of clam or sea urchin sashimi. They arrange palters of dragon and spider rolls intricately interlaid, with crispy bits of shrimp and crab peeking out at rows' ends. The chefs take a break when guests order shabu shabu, the classic Japanese hotpots. After cutting slices of prime rib-eye or kobe wagyu beef, the chefs leave the rest to the guests as they cook their meal in simmering bowls of broth at table-top grills.