70 PUNCHMAGAZINE.COM your meal with a sake flight and end it with dreamy desserts like the sesame mousse or the Fuji apple with tofu-caramel sauce. They only serve 16 people per night so make reservations by calling one month in advance. 115 De Anza Boulevard. Open Wednesday to Sunday. seiya restaurant SAN CARLOS “Fresh fish is the heart and the rice is the soul of our restaurant,” Seiya promises. That attention to detail is evident through its purposeful presentation, right down to its use of the highest grade of Japanese shortgrain rice. With fresh fish daily, you can look forward to melt-in-your-mouth fatty bluefin tuna and succulent Japanese yellowtail. Fan favorites include the specialty Spicy Hulk roll (spicy tuna, avocado and flying fish roe wrapped in a refreshing cucumber sheet sushi roku PALO ALTO Don’t let the name deceive you—Sushi Roku offers so much more than sushi. Its memorable menu ranges from Chilean seabass skewers to caviar-topped toro carpaccio with a wasabi punch and supple octopus crudo with a citrusy zing of yuzu kosho. That being said, everything from the gensai rolls (salmon, avocado and jalapeno, textured with crunchy cucumber and rice cracker pearls) to the hotate sashimi (scallops with a delicate, sweet finish) will also impress. Confident in the quality of its ingredients, Sushi Roku strategically adds small dots of sauce to let the quality of the seafood shine through. Treat your inner child by ending your meal with the carnival dessert. Upon arrival at your table, this cloud of cotton candy is lit on fire, burning away to reveal the cheesecake within. 180 El Camino Real, Suite 700. Open daily. wakuriya SAN MATEO At Wakuriya, a Michelin-starred establishment tucked into an unassuming strip mall, diners place themselves in the talented hands of Chef Katsuhiro Yamasaki for a prix-fixe menu of nine dishes. Chef Yamasaki brings the highest-quality ingredients to the table while balancing taste, texture and color. The result? Japanese tai snapper sashimi salad with aosa seaweed gelée. Firefly squid and asparagus chawanmushi with eel. Wagyu with deep-fried mochi, shimeji mushrooms and a turnip sauce. Each served in distinct dishware. Accompany {food coloring} words by JOHANNA HARLOW and served with lemon ponzu) as well as the fish tacos (seared albacore and salmon topped with avocado, salsa and chili sauce in a tempura nori shell). At this small, sleek venue, reservations are advised. 741 Laurel Street. Open Tuesday to Saturday. Go fish—sushi spots that will leave you hooked. the beat on your eats PHOTOGRAPHY: COURTESY OF SUSHI ROKU
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