Takaraya has one of the widest arrays of sushi and sashimi around-standbys such as toro and shrimp but also ankimo (monkfish liver), aji, ono, mirugai (giant clam), even beef tataki, a lightly seared piece of red meat on rice that's highly chewy but thick with flavor.
I've developed a few simple rules over the years for gauging the desirability of a sushi place. The main one, with apologies to the late Johnnie Cochran, is: "If the ginger's dyed pink, the sushi might stink." It's not an absolute, but the... More »
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