So I recently took my friends here for a counter omakase experience that they have never had but were finally willing. They were not willing to shell out a bit more for higher end places like 15E, so we came here.
We ordered the 10 piece omakase for $45 from chef Takashi Sato. I usually hear that they give more pieces than they advertise, but this time we had a total of...
18 pieces and a shrimp head! This is a crazy deal since their 15 piece + temaki goes for $85.
What we had:
Izaki??? (no idea what he said or what it was)
Tamago (in the middle of the meal?!?!)
Fried shrimp head (salty)
??? could not hear him even after the third time, so I let it go, but tasted like Tuna
Separate negitoro for myself after.
Overall, I thought the rice and fish was very good, except that he was a little heavy handed with the soy sauce, so it gave it a bit more saltiness than I would have liked, but not too salty. The fish and rice pretty much broke down together in my mouth to form some great mixture.
The tamago was served in the middle of the meal, and I thought it was over. It was really cold, and it looks and tastes like it has been made and then refrigerated for an unknown amount of time.
I noticed that he served pieces smaller for the women and it definitely was not just me, since my friend leaned over and whispered that she thought the men had bigger pieces too. I just fed her some lie because I didn't want her to offend the chef. I remembered that Jiro also says he served smaller pieces to women too, but never heard this elsewhere. Is this common among Japanese chefs?
I was not a fan of the negitoro at the end because they used a tuna tartar instead of solid tuna.
In the end, I was most shocked at the # of pieces they served. I hear that some places give you more pieces if it appears that you know some of your sushi or speak Japanese, both which I know a little bit of. Still, it came out to be around 2.5 dollars a piece and it was not of mediocre quality either. What more could you ask for?