sushi

Dash Japanese Tapas and Sushi

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Baked Baby Scallop

This appetizer had baby scallop baked with their house sauce, uni, and ikura.

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10 pc Omakase

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Unagi

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Uni

*insert heart eyed emoji here*


DASH Japanese Tapas & Sushi
220 Main St
San Mateo, CA 94401

Amami Sushi

I present to you…
One of the best places you can get sushi in the peninsula!
(The following pictures are compiled from a few different visits)

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Spanish Toro

On this day, we arrived so late that they ran out of fish to serve omakase. Nonetheless, we had a very good experience with the fish they had left. (more…)

Sanraku

What food comes to your mind when you think about the Tenderloin?
Thai? Southern? Vietnamese?
Probably not Japanese right?

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Surprisingly, there actually is a good Japanese place in the Tenderloin! Say hello to Sanraku~ (more…)

Zushi Puzzle

Sometimes, all you want is some gooooood foodporn.

Salmon Roe soaked in Sweet Sake

Salmon Roe Soaked in Sweet Sake

Am I right or am I right?
(more…)

Kiraku

Kiraku, an izakaya located in Berkeley, literally means ‘to relax.’ As its name suggests, this Japanese tapas restaurant provides a casual place for people to come and relax after a long day with a wide range of food and drinks.

Tsukemono Sampler: Spicy Jellyfish, Tako Wasa, Seared Spicy Cod Roe

Tsumami Sampler: Spicy Jellyfish, Takowasa, Seared Spicy Cod Roe

Service was very good before we even ordered our food. The moment we were seated, we were given warm towels to wipe our hands before the meal.

This tsumami sampler was a nice way to start our meal and stir up our appetite. (more…)

Ebisu

Craving sushi? Here’s a place in SF you could go to!

Live Scallop

Live Scallop

The nigiri were petite, as you can tell by comparing them to the lemon wedges. They were sweet and only needed a little ponzu sauce to enhance their flavor. (more…)

Sushi Sam’s Edomata

Copper River Salmon Tartare Avocado Cream Cheese Deep Fried Quinoa Wasabi Marinated Vegetable Dashi Gelatin

Copper River Salmon Tartare w/ Dashi Gelatin, Avocado, Cream Cheese, Deep Fried Quinoa, and Wasabi Marinated Vegetable

This off-the-menu appetizer was hands down the best tartare we’ve ever had. Copper River Salmon already tastes amazing by itself, so we knew we were in for a treat. What astounded us even more than being able to have this fish prepared as a tartare was the dashi jelly (yup, that’s right, dashi jelly). It had so much flavor that it cut through all of the other ingredients of this dish, but not enough to overpower them. Initially, I was iffy about the cream cheese, but it paired quite nicely with the jelly because of the way it toned it down. The cream cheese also provided a creamy texture with the avocado, which the deep fried quinoa complemented nicely. The wasabi marinated vegetable gave an ever-so-slight kick to the dish (like a nice cherry on top). The tartare was executed perfectly because there was a good balance of flavors and textures that still allowed the star of the show, the Copper River Salmon, to shine. (more…)