During my recent trip to the San Francisco Bay Area in October 2015, I had to make my mandatory visit to Sushi Ran, my all time favourite Sushi Restaurant in Sausalito. I have been there quite often over the past 12 years and have written about it many times. My last visit to Sushi Ran was during the WWDC 2014. If you are interested, check it out.
This time around I went twice, this being a short post about the first visit. As a group of 3, we were lucky to get seats at the packed sushi bar at 8 pm on a Sunday.
We started the dinner with some sake based cocktails and a moriawase sashimi platter, made of 10 pieces: 2 pieces of king sake (kings salmon), 2 pieces of Aji (horse mackarel), 2 pieces of hon maguro (kindai-tenku blue fin tuna), 2 pieces of bincho maguro (fresh white tuna) and 2 pieces of hamachi (yellowtail).
I hope I got it right, since I was focussed more on the taste of the insanely great fish than taking notes. Afterwards we opted for the omakase nigiri menu and kicked it off with young barracuda, toro & caviar (sustainable blue fin fatty tuna with California white sturgeon roe), umi masu (ocean trout with shiso leaf), katsuo (lightly cherrywood smoked bonito), zuke chu toro (red wine cured medium fatty kindai-tenku bue tin tuna) and kusshi oyster with yuzu jelly.
For desert we chose the grade A5 tokachi wagyu beef nigiri (Japanese beef striploin) and a shirayaki nigiri (fresh water grilled eel with sansho).
Since we mostly had nigiri, we couldn’t take any more although it was truly awesome. This is why we decided to come back for more on our last day. So I’ll be posting more about my Sushi Ran experiences soon.