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😍 5/5 - In 2020, Sushi Kaneyoshi's elegant togo boxes stood out
By 👻 @William L., 02/12/2022 3:00 am
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In 2020, Sushi Kaneyoshi's elegant togo boxes stood out among the takeout choices. But I didn't get to Sushi Kaneyoshi until 2022. Reservations were easy to get on Tock. When I checked, there were both same-day and next-day reservations available.Parking was ample and $6. The emailed directions made it straightforward to find the restaurant inside the Kajima building. The elevator foyer for the restaurant seemed to be under renovation. The restroom was spacious for an 12-customer restaurant. Just for men, there were 3 urinals and 1 toilet. Good luck getting that customer: urinal ratio at any other restaurant.Promptly at 7pm, our 12-customer cohort was escorted into the restaurant. Seats weren't assigned. One seat on the far right has mildly obstructed views compared to the rest. Despite many hard surfaces, it was thankfully not a loud restaurant. I'm not big into music, but the music sounded like generic jazz elevator music. A high waitstaff:customer ratio was conducive to attentive service. 2 waitresses to 12 customers. I felt bad drinking my tea because the waitress would refill it at like 33% full.Food started at 720pm. Last item, miso soup, came out 930pm.Japanese beltfish: I didn't really notice the caviar. I enjoyed the crunch. Light, not greasy.Hokkaido hairy crab chawanmushi with seaweed sauce: prominent crab meat and flavor. Some sharpness from ginger. Lovely soft pudding texture.Japanese scallop with shisho sauce: Well I love shisho. I drenched the sweet scallop morsels in that shisho sauce.Saba-boshi: seared saba on mixed rice. Mixed rice with pickled ginger, sesame seeds, and marinated mushrooms. Held together with nori. I'll admit that I don't enjoy the fishy-er cuts. This was the least fishy Saba I've had.Ankimo with pickled radish: the fresh wasabi and pickled radish brightened the ankimo. I liked the contrasting crunch.Geso with green onions and mustard miso sauce: tender squid legs and cooked green onions. The sauce was sweetBaby red snapper marinated with kelp. Seared with binchotanNeedlefish satori: gingery, not fishyKinmedai: smokey and citrus flavor. Yuzu kosho in there?Ink squid.Hairy crab hand roll with kani miso: more crab that rice. Seaweed was so crunchyJapanese grouper with chives.Yellowtail buri bellyBlue fin tuna marinated in soy sauceToroKohadamarinated in salt and vinegarKing mackerel: marinated and smoked ground meat.Uni from Canada and Japan. When I asked where in Canada the uni is from, they just pointed north lol.Anago- boiled?Gari was saltier and less tart than what I'm used to."Kimbap"There was a set menu and there was no vegetarian option. No rolls like California rolls. The total amount of food filled me up, and halfway through, I was sure I wouldn't need to stop by a ramen place to fill myself up.
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