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This legendary jazz house and Japanese restaurant has been an East Bay cultural standby since it opened in the 1970s. Shotaro “Sho” Kamio, a native of Japan who devised the menu, replaced standard-issue teriyaki and tempura entrées with perfectly rendered “country-style” Japanese vegetables, including braised lotus and gobo (burdock) roots; seaweed sunomono with sesame tofu and sweet rice vinegar; and a grilled kurobuta pork chop with fingerling potatoes that possesses a breathtaking clarity of flavor. We also love Sho’s inventive take on agedashi tofu and his cedar plank–grilled Scottish salmon. The service in both the restaurant and club is attentive and quick these days, and waitstaff explains the food in great detail. Dinner daily.
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