THIS RESTAURANT HAS CHANGED NAMES Kinjo Awards

THIS RESTAURANT HAS CHANGED NAMES Kinjo Restaurant Review:

Chefs Billy Kong (Saru Sushi) and Kua Chuang’s (Seiya, San Carlos) follow up to their popular nigiri omakase concept Ijji is helmed by executive chef Takatoshi Toshi (Sushi Ran, Sausalito), and it sources fish almost exclusively from Japan. Toshi’s nine-course prix-fixe omakase progression opens with delicate Kusshi oyster with yuzu and a sweet bloom of Hokkaido uni. Seasonal selections are artful and led by a meaty wrapped firefly squid with miso. Cherry wood cold-smoked mackerel, snapper and ocean trout are a highlight. A Seussian stack of Dungeness crab, cucumber and radish is artfully crowned with shiso, and the substantial Hokkaido sea scallop is first-rate. A pair of steamed options features truffled salmon caviar and a playful breaded horse mackerel in herring roe aïoli. Dry aged bluefin melts on the tongue, and the gritty earthiness of the grilled eel cradled in a flake of seaweed beckons our return. Crisp local Asian pear finished with lime closes the set, and a supporting menu of add-ons is worth exploring. A thoughtful wine and saké menu includes a curious Ine Mankai Junmai that smacks of cherry cola and vanilla.