I went to Sushi Kuni last Friday down in the south bay. I think I was in Sunnyvale. But I always get that confused with Santa Clara and Cupertino.
Anyways, it's a small place, serves about 20-25 people. We ate at the bar, and had omakase. Very well done. No uni, mirugai, or ankimo because they were all out, but the amaebi was really good, and their scallop kicked ass.
They have a pretty good premium sake selection--no kubota manjyu, unfortunately--we had a small otokoyama, and two large esshu.
I would totally eat there again. Mad props to my friend Aya's dad for the recommendation.
Also, there's Sushi Seto(?) which is supposed to be good, too.
Anyways, it's a small place, serves about 20-25 people. We ate at the bar, and had omakase. Very well done. No uni, mirugai, or ankimo because they were all out, but the amaebi was really good, and their scallop kicked ass.
They have a pretty good premium sake selection--no kubota manjyu, unfortunately--we had a small otokoyama, and two large esshu.
I would totally eat there again. Mad props to my friend Aya's dad for the recommendation.
Also, there's Sushi Seto(?) which is supposed to be good, too.
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Re: sushi kuni
Mon, June 19, 2006 - 10:56 PMThis is one of my regular lunch spots. Kunio-san (I think that's the itamae/owner's name) is now marinating his own kohada and seems to have nailed down a decent salmon brining procedure. The kohada is not as good as Kitsho about 5 mins away, but a nice effort nonetheless.
He's starting to source Kona Kanpachi too and it is really really good. Also makes a very nice anago, soft and sweet and much cheaper than Sakae's version. What a surprise, Kunio san's sumeshi has way more flavor than Kit$ho's even though they have the edge on more sushi neta varieties and better quality sashimi.
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Re: sushi kuni
Fri, August 25, 2006 - 6:27 AMI just learned yesterday that the owner makes his own kanpyo. Never was a huge fan of it but after trying this rendition it was actually decent, though a little too sweet.
