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Sebo: C’est bon

The great thing about going to see a fellow food blogger in a theatrical performance is that you can totally make it look like you are out there supporting one of your own and patronizing the arts, knowing all the while that it’s a thinly veiled excuse to go eat someplace new.*

I had recently been told of a newish sushi place in Hayes Valley that had garnered some esteem from reliable sources. My sushi jones has gone largely unsatisfied for quite a long time now, especially in the hunt for the elusive and transcendent mirugai. I want my giant clam, and I want it now, dammit.

Joining us for the show was our friend Hugh, who, like me, is a complete and total sushi whore. Hugh and I have very closely aligned tastes when it comes to the stuff. Uni? Definitely. Ankimo? Bring it. No fish (or fish part) is too exotic or bizarre to escape our curious palates.

Because we had a show to catch, we arrived on the early side at Sebo, claiming the first table of the night (though the bar was already occupied). My first question, natch, was whether they actually had mirugai, or whether it was just on the menu, like so many cruel teases I had been tormented with in the past. Oh yes, our charming and knowledgeable server assured us, they had mirugai. In fact, they cultivated a relationship with their fish monger specifically to bring in more exotic and interesting fish to serve at the restaurant. Their philosophy, she said, was that if you are interested in California roll, there are 400 other places you can go for that.

You don’t say.

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Yo’s Sushi Club: Fish in the Mission

Yos_1I’ve been suffering a serious sushi jones for a long time now. We’ve finally given up utterly on any of the places in the neighborhood. Hamano has descended to new depths of awfulness. I want to like Amberjack, but find everything they make completely bland, starting with the sushi rice. Bland sushi rice sucks the flavor out of anything that sits on it. Deep Sushi is too much form over function, though the actual sushi is acceptable. And Tamasei, taking over the old Matsuya space, wins points for quirkiness but doesn’t do it for me in the fish department. It’s time to fall back to the tried and true.

As I’ve mentioned before, we’ve been fans of Yoshi Fujita for a long time now. We first found him at the now-defunct Grandeho Kamekyo on Valencia Street. Immediately we loved Yo’s upbeat personality and canny eye for rockin’-fresh fish. Plus, he would stock things that at that time were not so common in the average sushi joint around town, like uni (sea urchin) and ankimo (monkfish liver). We would go often with our friend Hugh, who like me is an adventurous sushi eater, and we would roll our eyes orgasmically over the delectable delicacies. Yo disappeared suddenly from Grandeho, reappearing as the chef at Daimaru on Sanchez/16th when it opened, which promptly became our new favorite restaurant.

(Photo: Jonas T. via Yelp)

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