Takao for lunch is wonderful – we usually just let the chef choose the best fish and we split each order. The photos are not bad considering they were taken with an iphone.
Sushi Chefs at work
Our superb chef
Yebisu – my husband’s favorite sushi bar beer
Kanpachi with onion, cilantro, jalapeno and ponzu sauce
Red Snapper with seaweed salt, yuzu paste, yuzu juice and yuzu zest
Kodai (baby red snapper) – skin on, seared, ginger, green onion, tamari sauce
Sashimi of spot prawn tail topped with caviar, yuzu juice
Deep fried spot prawn head
On the left uni mixed with squid cut up into tiny strips. On the right toro tataki with green onion
A perfect, lovely lunch.