Outstanding report as usual. I had waited to reply till I had a chance to read your entire review in detail so I could imagine your meal, the details and its flavors, which was enticing to say the least. Thank you. The chefs deserve enormous credit for their desire and extra effort to adapt to local ingredients when they could easily just rely on their reputation and duplicate the food from Japan.
A bunch of questions for you:
Is Taku-san expected to be here in the long run or return to Japan once the restaurant is on track?
Did you mean they used different kind of rice for different sushi? What kinds did they use? How is the shoyu?
How much was the 30 course meal?
Got a picture of the salmon “Lau Lau” dish? How did it compare to Onodera since you did a back-to-back?
Unrelated- any thoughts on Sasaki in SF?
