From: Sydnee Chapela (csyd_at_net.com)
Date: 04/24/98
Date: Fri, 24 Apr 1998 09:01:45 -0700 From: csyd_at_net.com (Sydnee Chapela) Message-Id: <199804241601.JAA11492@rabbit.net.com> Subject: Re: This weekend - any recommendations?
>
> I like Ikenohana in Cupertino too. Best fish to
> rice ratio anywhere. Really huge slabs of maguro.
Has to be my all time favorite for flavor and
consistancy. Always good. Usually a wait but
well worth it.
>
> The fish tends to be good, but I've also been
> there times when it seemed good, but didn't have
> the extra zip really fresh fish has.
>
> I've done better there at the sushi bar than at
> a table. Others have expressed this opinion too.
>
And I have to agree. Of course I have always thought
that eating sushi is an experience. Like drinking a
nice bottle of wine. One sets out the nice glasses,
opens the bottle carefully, let it breathe and finally
pouring that first glass and taking the first sip. An
experience.
With sushi I get memesmorized by the chefs and get that
same anticipation of wanting to taste that next order.
Having someone bring you a platter of sushi is okay, I
wouldn't never let it pass me by, but watching the art
of making it is part of the going out to have it.
Other recommendations:
For less expensive and
easy take out fish is
*usually* very fresh - We Be Sushi
in Sunnyvale on El Camino
Excellent food and
up there on the price - Yuki Sushi
in San Jose on Pruneridge/Winchester
A new place, giving it
time, but still good - Arikaye (sp?)
in Cupertino on Stevens Creek near
Lawrence Expressway (near Safeway)
Finally, if you want a nice drive:
In Half Moon Bay there is a restaurant with a sushi bar within
it called The Ancorage. Be sure to call first since I haven't
been there for....ohmygosh...a year, but there is a chef there,
Yuki (not to be mistaken with the above restaurant) that used
to work at the Star of Siam in Soquel with the two Garys. He
can make the traditional sushi with a flair, but his own
recipes using different salsas, flora and fauna are a delight.