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The Ultimate Silicon Valley Sushi Listing
Akane
When future Hall of Fame quarterback Steve Young declares your sushi the best--in Bon Appetit, no less--it's a ringing endorsement. But what does a quarterback from Utah know about good sushi? A lot. Owner and chef Shin Kaneoya learned his craft in Tokyo restaurants and used to ride his bike to the famed Tsukiji fish market to get the day's supply. Today, he drives up to his San Mateo distributor three times a week to hand-pick the catches he'll use in his creations. That way, he says, "I know what I get is good quality--if you just call, they'll send good or bad."
Kaneoya and his chefs prepare exquisitely tasty traditional nigiri and specialty rolls. The Akane Roll is a creation built with spicy white tuna, daikon sprouts and avocado. The Akane Roll 2 is the same combo lightly fried like tempura. Still, nothing can compare with the bestselling Dragon Roll--a dreamy combo of shrimp tempura, unagi, avocado and sesame seeds--that comes slithering on a wooden block. Akane's sushi bar has a homey feel, with television sets broadcasting sports. It's small, just six chairs and a couple of tables, but you feel right at home. And if you catch Akane on a good night, you might spot a famous Forty Niner.
Lunch 11:30am-2pm Tue-Fri; dinner 5-9:30pm Tue-Sun; closed Mon
Arado Fresh Fish & Sushi
Lunch and dinner 11:30am-11:30pm daily
Ariake Japanese Restaurant
Lunch and dinner 11:30am-10pm daily
Azabu
Lunch 11:30am-2pm Mon-Sat; dinner 5:15-9:30pm Mon-Thu, 5pm-9:30pm Fri-Sat; closed Sun
Azuma
Birk McCandless and his daughter, Laura, are regulars at Azuma--they eat there at least once a week, sometimes twice. In business for more than a quarter-century, this well-liked Japanese restaurant caters to all palates with popular Japanese dishes like chicken teriyaki, bountiful sashimi and hosamaki (rolled in toasted seaweed) in abundant, colorful displays. Tatami seating surrounds the interior, where tables are cared for by cordial young servers. Almost always crowded with regulars, Azuma is a great place to tap the collective pulse. Diners feel it in dramatic waves at the sushi bar, where chef Toshi demonstrates his skills with swift precision. Laura recommends the deep-fried tofu, an exceptional partner with sashimi. Ahi tuna remains a favorite and is attractively presented in glistening ruby slices.
Lunch 11:30am-2pm Mon-Fri; dinner 5:30-10pm Mon-Sat, until 9pm Sun
Benihana of Tokyo
Lunch 11:30am-2pm Mon-Sat; dinner 5-10pm Mon-Sat, until 9:30pm Sun
California Sushi and Grill
Lunch 11am-2pm Mon-Fri; dinner 5pm-9pm Mon-Sat; closed Sun
Dashi
Lunch 11am-3pm Mon-Sat; dinner 5pm-9pm; 5pm-10pm Fri-Sat; closed Sun
Edo Japan
Lunch and dinner 10am-9pm Mon-Sat, 11am-6pm Sun
Fuki Sushi
Lunch 11:30am-2:30pm Mon-Sat; dinner 5pm-10pm Mon-Sat; 5pm-9:30pm Sun
Fuji san Sushi
Lunch 11:30am-2pm daily; dinner 5pm-9pm daily
Furu-Sato
Lunch 11:30am-2:30pm Mon-Fri; dinner 5-10pm Mon-Sat, until 9pm Sun
Genji
Lunch 11:30am-2pm Mon-Fri; dinner 5pm-10pm Mon-Sat, until 9pm Sun
Hamasushi
"Tongue and chic" might describe Hamasushi, an upscale staple in Cupertino since 1978. Contemporary Japanese décor, over-the-top faux flower arrangements and modern set-lighting provide a pleasant setting in which to peruse an 11-page menu of Japanese fare. You can devour their exquisite presentations in the main dining area, in one of seven tatami rooms or at the slick onyx-colored sushi bar, which seats 20. The place is a labyrinth. Gorging here can be somewhat pricey, as a single dinner entree tips the scales at $15.95, and two-piece orders of nigiri hover around $4, but the menu offers plenty of choices, even when it comes down to the soy sauce. The full bar sports more than 25 types of sake and shochu. Afterward, you can burn off calories at Club Elite, the adjoining karaoke lounge Hamasushi opened in 1991.
Lunch 11:30am-2pm Mon-Fri; dinner 5:30-10:30pm Mon-Fri, until 10pm Sat, 5-9:30pm Sun
Hatcho Authentic Japanese Cuisine
Lunch 11:30am-2pm Mon-Fri; dinner 5:30-10:30pm Mon-Sat; closed Sun
Higashi West
Drop-dead gorgeous, Higashi West rules its corner of hipness between Whole Foods and University Avenue. A long sushi bar leans along one wall of the industrially chic space, and a cocktail bar lines the other. In between, everything is black--floor, bar, stools, tablecloths. Wailing rock, jazz and Latin rhythms fill the background and a slender waterfall purrs behind the sushi chefs--two at lunch, four at dinner. Crimson and alabaster fish fillets, like gems in a Tiffany showcase, wait to be shaped into astonishing specialties. The elegant vegetarian roll is an eye-popping mosaic of pickled daikon, asparagus, gobo, marinated eggplant, spinach and avocado. The garlic-crusted soft-shell crab rolled in electric-orange tobiko is intense, and the house spicy tuna roll rocks. Generous portions match the high prices (nigiri from $4.25; specialty rolls $6.50-$12). Nobody minds, because the room makes everyone look great. Patrons as glamorous as the setting swill designer sake with their sashimi and handrolls.
Lunch Mon-Fri 11:30am-2pm; dinner Mon-Sat 5pm-10pm; closed Sun
Homma's Brown Rice Sushi
Dieticians have said it for decades: Brown rice is better for you because it hasn't been stripped of vital nutrients. Homma's makes no other kind of sushi. Brown rice has its own unique nutty flavor and texture that is a delicious change of pace. Those weaned on sleek sushi bars and "sake bombs" might turn right around when they see Homma's mismatched tables and chairs, but they'd be missing out--all the money saved on interior decoration goes straight to quality sushi ingredients.
The unagi is remarkably tasty. An uni (sea urchin) nigiri was marked "superfresh" on the dry erase board, and they weren't lying. The prices just weren't made for these times; the most expensive six-piece vegetarian roll is $2.60, and a deluxe nigiri combo (eight pieces) is $10.80. This is value, friends. The humble Momomayo Homma has slapped fish and brown rice together for 15 years, and he's Zen about the new designer sushi joint 50 feet away ("We're different" he surmises). Homma's is like eating in your cool uncle's kitchen--the sushi is deliciously untrendy and homemade, and you can feast and read the newspaper and nobody bothers you.
Lunch 11:30am-2:30pm Mon-Fri, 12:30-2:30pm Sat; dinner 5-9pm Mon-Fri; 5-9:30pm Sat; closed Sun. No alcohol, just sodas and tea
Honba Sushi
Lunch and dinner 10am-9pm Mon-Fri
Izakaya
Lunch 11:30am-2pm Mon-Fri; dinner 5:30-10pm Mon-Fri, 5-9:30pm Sat-Sun
Jidai-Ya
Lunch 11:30am-2pm Mon-Sat; dinner 6-10pm (last order 9:20pm); closed Sun
Kaimuki
Lunch 11:30am-2pm Tue-Fri; dinner 5:30-10pm Mon-Sat
Kazoo Restaurant
This place scores three big points right off the bat: it's clean, the food is fresh and there's seldom a wait. Of course, with the TV broadcasting across the dining room, this is an informal dining experience for hungry people who want their sushi and want it now. True to its name, at Sushi Boat you can sit at the bar and lift what tempts you off the floating barges going by (and if you're watching your pennies, pay attention to the kind of dish it's sitting on--that determines the price). Speak up if there's something you want that's not in the flotilla; the friendly chefs are happy and quick to oblige.
If you choose a table, a form makes sushi ordering easy, but don't let all this mechanical efficiency put you off. The menu is nongimmicky, portions are generous and prices are fantastic. The new Kazoo Sushi Boat in Willow Glen (it fills the spot once occupied by a Burger King, which warrants a celebration right there) is much smaller and still getting its legs but has promise as another great fueling station for a favorite food.
Campbell hours: Lunch 11:30am-2:30pm Mon-Fri; dinner 5-9:30pm Mon-Fri, 5pm-9:30pm Sat-Sun
Kikusushi
The building that houses Kikusushi looks strangely like a tea house collided with a Swiss chalet, but once inside diners are ushered into intimate booths and seating areas, including a small sushi bar. Kikusushi's menu highlights novelty-named specialty rolls, such as Frank's Fiasco, with cream cheese, unagi and avocado; and the Hawaiian Bagel Roll, with smoked salmon, creamed cheese, macadamia nuts, onions and cucumber. Inventions like these may be anathema to sushi purists, but they're also pretty darned tasty. You could always play it safe and order a Dragon Roll: the avocado-clad roll snakes across the plate delicately glazed with ponzu sauce, and has a savory bite. A la carte sushi portions are large and comparatively cheap for the eating; this is two-bite sushi for a one-bite price. Casual and comfortable, Kikusushi really rolls out the tatami welcome mat.
Lunch 11:30am-2pm Tue-Fri; dinner 5-9:30pm Tue-Thu; 5-10pm Fri-Sat; 5-9pm Sun; closed Mon
Kitahama
Dinner only 5-11:30pm Mon-Sat; closed Sun
Kobe
Lunch 11am-2:30pm Mon-Fri; dinner 5-9:30pm Mon-Sat; 4:30-9pm Sun
Komatsu
Komatsu and his team of workers greet and bow to all customers with unflagging enthusiasm, just as they've done since the doors opened more than 20 years ago. These talented men work fast, assembling some of the best and freshest sushi in the South Bay. Favorites include sashimi assortments full of mouth-melting tuna and yellowtail, red snapper and salmon--whatever the ocean provides. The tempura-fried soft-shell crab is crisp with delicate texture. "At Komatsu, I eat healthy, but I eat well. I never go home hungry," says Lisa O'Malley, a devotee. She favors the sashimi plate, appetizer size, with an assortment of fresh fish sliced and arranged with geometric consistency.
Lunch 2-5pm Tue-Fri; dinner 5-9:30pm Tue-Thu, until 10pm Fri, until 9:30pm Sat, till 9pm Sun; closed Mon
Kubota
Quietly vivacious, Japantown's Kubota looks like an East-meets-West dining club. Long gray banquettes, a curved central sushi bar of intricately laminated wood and a dramatic marble sculpture fill the dining room. The interior decorating makes for a smart showcase for Kubota's shimmering maguro and hamachi, thick octopus and Dungeness crab claws--all served with sublime rice. A la carte portions are small and fairly expensive but can be ordered in creative combinations such as the sushi and ahi salad duo. Lunchtimes at Kubota are crowded with businessmen, who fit into the streamlined décor like fish in a coin-colored river.
Lunch 11:30am-2pm Mon-Fri; dinner 5:30-10pm daily
Kyoto Palace
Lunch 11:30am-2pm Tue-Fri; dinner 5-10pm Tue-Sun; closed Mon
Mas Saki
Dinner 5-10pm Mon-Thu, until 11pm Fri-Sat; closed Sun $1 Sake bombs from 5pm-8pm Mon-Fri. "Mad Sushi Mondays": $20 all-you-can-eat
Masa's Sushi
Lunch 11:30am-2:30pm Mon-Fri; dinner 5-9:30pm Mon-Sat; closed Sun
Matsuyama Japanese Restaurant
Lunch 11am-2pm Mon-Fri; dinner 5:30-9pm Mon-Sat; closed Sun
Michi
Michi is proof that the cliché "good things come in small packages" can still be of use. At Michi's helm is Dong Shin. He's Korean, not Japanese, but like the Japanese masters, he's studied long and hard. Rolling at his side is Randy Musterer, who, as a teenager, worked as a deckhand on fishing boats in San Diego. This close-up knowledge of seafood serves him well. Together, Shin and Musterer make an explosive team. The place literally rocks when they're sushi-izing together at the bar. Sushi standards are transformed into palate-awakening presentations such as the sashimi combination, which glimmers under the dim lights like a disco ball. Innovative rolls include the RSM Unlimited--an assorted fish roll deep-fried tempura-style--and off-the-cuff inventions like the Shinchester, rolled with tenderized tuna, green onion and tokarashi paper, and spiked with a homemade dressing full of lemon.
Lunch and dinner 11:30am-10pm Sun-Thu; dinner 4-11pm Fri-Sat
Minato Japanese Restaurant
Lunch 11:15am-1:45pm Tue-Sat; dinner 5-8:30pm Tue-Thu, until 9pm Fri-Sat; closed Sun-Mon
Mitsuwa Market
Open 9am-8pm daily
Miyabitei
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