Albany >Sushi Sho
Sushi Snob Approved!. Fresh fish, anyone? My first experience at Sushi Sho was a great one. The customers seem very loyal. The ambience is very simple and pleasant. Aski San is great at explaining how his sushi should be eaten-- i.e. recommendations which fish should be tried without soy the first bite, etc. The fish was very high quality and delicious. The temperature of the fish was just about perfect. Some say it's expensive but if you're half the sushi snob I am, you know that good fish doesn't come cheap and it's worth every penny.
Phenomenal Sushi. Sushi Sho is the best sushi restaurant in the East Bay, hands down. It's so authentic, one of our Japanese friends won't go because it's too Japanese. Aki-san is a master of sushi preparation, and you will taste the difference. It's expensive, yes, but the effort and the quality that goes into everything they serve makes it a value nonetheless. Don't go unless you're as serious about sushi as they are, and turn off your cell phone.
For the Sushi Gourmet. I would agree with the other user who posted that Aki-San takes service seriously and educates his customers. This is the sort of sushi restaurant where Aki-San which decide which order it is best to eat your sushi in order to have tgeh best experience. Every item is highest quality. I highly recommend the Tataki Albacore, a hard to find item at most sushi bars as well as any Unagi order (especially a hand roll). They grill the Unagi there very carefully before adding it to your order. This is one of the most superb sushi restaurants in the bay area and Aki-San deserves a standing ovation for his meticulous care, ongoing dedication to preserving the full tradition of sushi, and ability to acquire top sushi-grade materials as well as his presentation.
Ultra-sushi exclusive!!!!!. Warning: this fabulous experience may lead to addiction!! sushi-sho is overzealous about its sushi. no funny, gimmicky rolls here. you will find top notch ingredients and a masterfully prepared presentation of traditional sushi. aki-san, owner and head chef comes from the school where for the first 3 years you must master the art of making sushi rice, and only after this will they get you near a fish. for starters, try one of 4 different preparations of miso soup or fresh tofu with dried bonito shavings. into the more unusual: the batteira (pressed sushi) or the mentaiko roe handroll to name a few. eating sushi here is not only an aesthetic experience; it's an education. i have eaten sushi at more than 30 restaurants, and this one is by far the best! if you are interested in the way genuine sushi prepared and enjoyed, come here for a visit!!
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