Here’s another review for folks to use as a reference since I haven’t seen anything on Reddit or online. Sushi salon is former pop up from the ex-Utzutzu chef. The real differentiation here is almost all the fish /essentially all the shiromi are from a famous fisherman named Hasegawa in Kanagawa (can explain more abt that if folks are interested) Besides that, it’s a fairly modern sushi place – more innovative tsumami and smaller nigiri with a focus on fresh fish this time rather than jukusei. As for the courses this time they’re were:
1. Akami with Kalamata olives, olive oil and negi hosogiri, I really like this appetizer. It’s a super fun combo that has a great meaty and flavour forward profile. I don’t think it pairs with alcohol well but I may also be too immature in my journey with liquor to know a good pairing 2. Nominokuchi with spicy daikon oroshi and a brown vinegar ponzu, really clean and enjoyable flavour of fish w some flavour enhancements bringing a fun energy to the dish. Wasn’t one of my favorites but a lot of the more rare or under underutilized catch is often the stuff I like the most here – they did a version of the dish before with budai that I enjoyed a lot 3. Aji with sesame and negi, honestly not super into this one. There’s too much good aji that makes its way here and a lot of it is processed in a similar way to how Hasegawa handles his fish 4. Chikamekintoki, pleasant but not much to say 5. Hamadatsu, I actually enjoyed this on first bite but flavour didn’t linger. Expect your classic younger/less fat hikarimono flavour profile 6. Shirayaki Ika, I also enjoyed this one I just forgot to order it again during the a la carte part lol. Great texture and a slightly sweet taste 7. Ishigakidai, I thought this was great. Classic clean ishigakidai flavour 8. Saba, I liked this a lot too. This one was raw w light sujime and w a little kizami negi 9. Okra, I thought this was pleasant. They always do one of these, last time I think was menegi which I liked more 10. Sanma, one of the fish Hasegawa didn’t process (don’t think he does the tuna either). Sanma this year is pretty much good anywhere and this was no exception. Most of the ones I’ve been having are also raw w the kimo sauce so this was a nice mix up 11. Kegani, good – one of the better Kegani I’ve had this year funnily enough 12. Uni x2 (the nice folks next to me gave me one of theirs), pleasent if flat and uniform kinda taste. Not really a great time for uni rn but wasn’t awful or anything 13. Chutoro, pleasant this one wasn’t fully chiagishi but was close enough to the chiai to get some of that slightly sour flavour I enjoy 14. Ankimo x2 (see uni), ankimo paste hand roll w classic narazuke topping. Was nice enough, katsu’s remains my favorite ankimo prep in the bay 15. Toro Temaki, one of my favorite temaki in the city. It’s really up there man 16. Akadashi miso soup, alright 17. Okinawa black sugar ice cream, small but enjoyable
Extras (after miso soup but before ice cream)
1. Kuromutsu aburi, not that great. Have had a lot of great Kuromutsu recently so bit saddened by this 2. Akami olive 3. Nominokuchi as nigiri, wanted to try as nigiri – didn’t work, I was wrong lol. Wasn’t bad but taste was too subtle to go well w their shari 4. Ishigakidai 5. Saba 6. Sanma 7. Toro temaki
Overall, a pleasant experience w some unique fish and decent execution. Chef is a similar skill level as last time but improvement is not linear so I’ll keep checking it out and adjusting the “Guide to all High End Japanese Restaurants in the Bay Area” thing I do.
2730Ceramics
Thank you. Sushi Salon has been on my radar for a while. Way too expensive for a casual night out so a review is much appreciated.
To strike a slightly contrary tone, we liked Utzutzu a lot. From the tiny 6 seat vibe to the sushi itself. It may not have blown our socks off but it was a very fun experience.
almostvegetarian1212
Thank you for posting this! I live in Oakland and literally have never heard of Sushi Salon. Will check it out for sure.
4 Comments
[deleted]
Here’s another review for folks to use as a reference since I haven’t seen anything on Reddit or online. Sushi salon is former pop up from the ex-Utzutzu chef. The real differentiation here is almost all the fish /essentially all the shiromi are from a famous fisherman named Hasegawa in Kanagawa (can explain more abt that if folks are interested) Besides that, it’s a fairly modern sushi place – more innovative tsumami and smaller nigiri with a focus on fresh fish this time rather than jukusei. As for the courses this time they’re were:
1. Akami with Kalamata olives, olive oil and negi hosogiri, I really like this appetizer. It’s a super fun combo that has a great meaty and flavour forward profile. I don’t think it pairs with alcohol well but I may also be too immature in my journey with liquor to know a good pairing
2. Nominokuchi with spicy daikon oroshi and a brown vinegar ponzu, really clean and enjoyable flavour of fish w some flavour enhancements bringing a fun energy to the dish. Wasn’t one of my favorites but a lot of the more rare or under underutilized catch is often the stuff I like the most here – they did a version of the dish before with budai that I enjoyed a lot
3. Aji with sesame and negi, honestly not super into this one. There’s too much good aji that makes its way here and a lot of it is processed in a similar way to how Hasegawa handles his fish
4. Chikamekintoki, pleasant but not much to say
5. Hamadatsu, I actually enjoyed this on first bite but flavour didn’t linger. Expect your classic younger/less fat hikarimono flavour profile
6. Shirayaki Ika, I also enjoyed this one I just forgot to order it again during the a la carte part lol. Great texture and a slightly sweet taste
7. Ishigakidai, I thought this was great. Classic clean ishigakidai flavour
8. Saba, I liked this a lot too. This one was raw w light sujime and w a little kizami negi
9. Okra, I thought this was pleasant. They always do one of these, last time I think was menegi which I liked more
10. Sanma, one of the fish Hasegawa didn’t process (don’t think he does the tuna either). Sanma this year is pretty much good anywhere and this was no exception. Most of the ones I’ve been having are also raw w the kimo sauce so this was a nice mix up
11. Kegani, good – one of the better Kegani I’ve had this year funnily enough
12. Uni x2 (the nice folks next to me gave me one of theirs), pleasent if flat and uniform kinda taste. Not really a great time for uni rn but wasn’t awful or anything
13. Chutoro, pleasant this one wasn’t fully chiagishi but was close enough to the chiai to get some of that slightly sour flavour I enjoy
14. Ankimo x2 (see uni), ankimo paste hand roll w classic narazuke topping. Was nice enough, katsu’s remains my favorite ankimo prep in the bay
15. Toro Temaki, one of my favorite temaki in the city. It’s really up there man
16. Akadashi miso soup, alright
17. Okinawa black sugar ice cream, small but enjoyable
Extras (after miso soup but before ice cream)
1. Kuromutsu aburi, not that great. Have had a lot of great Kuromutsu recently so bit saddened by this
2. Akami olive
3. Nominokuchi as nigiri, wanted to try as nigiri – didn’t work, I was wrong lol. Wasn’t bad but taste was too subtle to go well w their shari
4. Ishigakidai
5. Saba
6. Sanma
7. Toro temaki
Overall, a pleasant experience w some unique fish and decent execution. Chef is a similar skill level as last time but improvement is not linear so I’ll keep checking it out and adjusting the “Guide to all High End Japanese Restaurants in the Bay Area” thing I do.
Thank you. Sushi Salon has been on my radar for a while. Way too expensive for a casual night out so a review is much appreciated.
To strike a slightly contrary tone, we liked Utzutzu a lot. From the tiny 6 seat vibe to the sushi itself. It may not have blown our socks off but it was a very fun experience.
Thank you for posting this! I live in Oakland and literally have never heard of Sushi Salon. Will check it out for sure.