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Since 1983, chef-owner Ted Kashiyama has been crafting impeccably fresh sushi and sashimi out of this modest six-table Cole Valley hideaway, and his intricate, aesthetic creations are among the finest in the city. The evening's menu depends on what Kashiyama purchased from the brokers and fish stalls that morning, but recurring favorites include Japanese scallops, succulent smoked salmon, crunchy-creamy grilled eel, and the house specialty, monkfish liver, as supple and silky as a fine foie gras. Warm, attentive service by Mrs. Kashiyama (especially if you turn off your cellphone and relax). Nice sake selection.
People have been cooking for other people ever since some unnamed caveman dropped a bit of woolly mammoth into the campfire, passed it to the guy next to him, and said, "Hey, check it out." The victual revolution thus sparked was incremental... More »
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