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9 Reviews
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Delicious, amazing and artistic, original sushi master.
Delicious, amazing and artistic, original sushi master. The whole evening was a gradual build toward amazing flavors and tastes that are simple but very unique. Its an event that is a culinary delight unmatched in the bay area.
Be the first to ReplyGood Food But Very Unkind
I've been here twice and I hate to say this because the fish is good, but the level of rudeness of the chef is enough to make me unlikely to ever go back, even though it's about a 5 minute drive from my home.
I went with my parents and my boyfriend. We ordered Omakase, which was 12 pieces of nigiri. It took 3 hours to get all our food. That would have been ok if he was even explaining the food, but we spent most of the night hungrily sitting and staring at him giving food to the 2 other people in the restaurant and completely ignoring us. He only seats 6 people at a time, so there is absolutely no reason for this.
The worst part is that he kept belittling and insulting my 70 year-old father, criticizing how he was eating his sushi (mind you he has spent significant time in Japan), telling him he was "rough but fortunately has time to grow" because he's "young" (then repeatedly laughing about that comment) with no exaggeration at least 10 times. At certain points my mom would want to share a bite of her food with my dad, and the chef would aggressively insist "no don't give him any." I was completely infuriated that he would treat my dad like this, who sat there politely throughout this horrendous, belittling treatment. Especially when paying $60+ for a meal, I expect to be treated with some common respect.
Additionally, both times we went the chef spent the whole dinner telling us how expensive his fish was, how everything was "the best in the world," how his customers "are classy" so they don't mind paying. Elitist, rude, and forgetting that we live in a place with MANY excellent sushi options.
Terrible Attitude
The food might be good (I can't speak to that) but the people who run it are rude and absolutely have no manners. I made a mistake in making a reservation. We arrived to find 5 diners sitting at the bar. 3/4 of the seats were empty. The chef barked at us and his wife (I assume) couldn't find our reservation and kept yelling at me from across the space to spell my name. When I found the Yelp confirmation of the reservation and realized the mistake of the wrong week they barked at us and said that if we did not cancel the reservation we'd be charged. Really weird and bad vibes at this place.
Be the first to ReplyFinest sushi--better than going to SF
We have been here 3 times. Consistent, fabulous food. Quiet, intimate restaurant. You can get a reservation here pretty easily. Parking is easy (street) and the food is better and cheaper than heading to SF prixe fixed Japanese. We have eaten Japanese food all over the Bay Area and Japan; this is EXCELLENT.
Here are specifics if you want them:
Excellent food. Very creative preparations--not with fanfare on every dish but the seasoning is very very precise. And items which are commonly screwed up at most regular sushi joints (and some fancy ones too) are models here of what should be: squid should be delicate not tough and chewy, tamago should be moist, not dry and over sweet, shrimp should melt and be sweet not dry and rubbery.
The chef does speak and teach on your first visit: if you do not like the idea of this don't go here. We find connecting with the chef makes our meal more enjoyable. Aki san is a master. He wants people to taste his food the way it was meant to taste. Because sushi requires some finishing by the eater he needs to instruct in what each dish requires. If this is too picky for you or you don't care about subtlety of taste then this is not the right restaurant for you. Neither, by the way, is French Laundry where they also tell you how to eat.
I normally avoid wasabi and soy sauce when eating sushi. However I followed the chef's instructions and was pleasantly surprised. First he noticed I was sensitive to the amount of wasabi in one piece and gave me a smaller amount on another piece than my 2 dining companions. His "special smoked salmon" was amazing. He told us to eat in 2 bites, first without soy sauce then with. The first bite was so good I asked him "do I have to?" He said yes. I tried it and found that it deepened the flavor that I liked. He knows what he is doing.
Top notch sushi experience
Excellent fish.
If you don't know what to order try the omikase menu where for a price the chef will make you happy.
Know what you like? Just order your favorites and you won't be disappointed.
Don't know what you are doing? The chef will explain how to eat and enjoy every bite.
an extraordinary lesson in sushi -- and Japanese courtesy
Went to Sushi Sho with an old friend of mine who was willing to take on the not-inexpensive -- but utterly memorable -- meal. Aki San and his gentle wife greeted us and made sure we had a reservation (they can take a maximum of eight people at one of three sittings each evening, usually six). We were seated, and chose the most elaborate of their tasting menus (lower right of the menu). One extraordinary item after another. To fully enjoy the experience, you really have to be willing to be educated (taught) along the way. Aki San will tell you how to pick up the sushi (different ways for different items), will suggest what to season with a little bit of soy sauce, and what not; and is a born teacher. Every item was something notable -- the uni, the two kinds of tuna, the tamago (egg) which was uniquely prepared; in short, a glorious evening. Alcohol can be had (we did in a couple of tall Sapporo beers), but there is also shoju or sake, and I expect the guidance on consuming that would be as good as the food.
Be the first to ReplyBest
The best sushi restaurant i even been.
Great food, drinks and service, we love to visit sushi sho every time we travel to Orange County.
Excellent sushi with an educational discussion.
Sushi was very good and the sushi-ya very knowledgeable. An educational experience and pleasant to the palate. Somewhat expensive.
Be the first to ReplySpectacular
Before having a restaurant in this location, chef Aki Kawata had a top restaurant in Berkeley going back to the early 1980s when relatively few people had a good idea what sushi was. Back then, he was already known as an uncompromising perfectionist. His food was known for its artistry and quality and he was the chef who prepared the food for the first English language book on sushi.
Since that time, sushi has become as prevalent as pizza in the US, yet it may be that relatively few people know what good sushi is about. You won't find cards on the counter with pictures of sushi so you can point to your selection, nor will you find plates passing you by on boats or other such gimmicks. Instead, you will have an intimate setting with a sushi chef whose authentic cuisine will be unmatched just about anywhere else.
I don't live in the area so I haven't eaten there often, but had been a regular at his previous restaurant decades earlier. The quality hasn't changed, Aki still remembered what sorts of sushi I liked, and knew better than I did what I had and hadn't tried before. I was glad to see that he hadn't lost his touch. Perhaps this more intimate environment is even better.
A big problem used to be that given the small number of seats, it would have been risky for me to travel there and have a reasonable expectation of getting in. These days, on line reservations are required, meaning it's easy to plan a visit without ending up waiting in line for the next seating or getting turned away.