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  • I'll sum this place up in one word -"hamachi-kama". Or is it two. I don't know for sure, my Japanese is very limited. What I do know is that it is without a doubt one of the best things that I've had there. For those of you that don't know, it's charcoal grilled yellowfin collar. The collar is the part of the fish just behind the gills and forward of the pectoral fins and is one of the most neglected part of the fish, at least here in the States. Ours came grilled to perfection, crunchy on the outside, silky soft and delicious inside. Another high point was mackerel 3 ways- two marinated pieces of nigiri sushi, as a carpaccio salad, and then finally the skeleton coated in rice flour and deep fried as a bone cracker. I could go on, but words can't do it justice. To find out for yourself just how good this place is, walk in, ask to be seated at the bar, and ask your "Itamae" (sushi chef) "Omakase onegaishimasu". The phrase means "Please astonish me" or "Please give me your best". It puts you in the chefs hands and he will bring you the best he has to offer, often times not even on the menu. To accompany your dinner, ask for one of the cold, unfiltered saki's. Subtle and so much better than that heated swill that people drop in their Sapporo.
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