So, I went again to Yakko San and I just don't get all the hoopla. We had eel (non -sushi preparation), the triggerfish jerky, the squid and a whole host of other dishes. None were particularly noteworthy and many were fishy. I know this place is a chef's hang out and I really do want to understand the allure. Is there a secret menu that we were not made aware of? Should I be downing cold sake prior to tasting anything?
Many of you whom I respect love this place. The service was stellar but the food....not s'much.
Tried this place on and off for years.