Celebrating Joe's last days as a bachelor and Brian's birthday. Chef Yasuhiro Hirano's restaurant and manner turn more towards open and friendly as opposed to formal and elegant, but his long experience with dry aged fish shine through. Unfortunately did not write down the menu as we nom'ed through (and Google Translate is a bit shaky of his whiteboard'ed menu), but as usual everything was excellent.
Particularly unique was the braised ankimo, which is less intense and more welcoming to the palate than uncooked ankimo. Warming the otoro before serving on a warm plate was a subtle but significant enhancement compared to some of the usual ways to serve it, and seared noduguro is always delicious. Kinmedai (golden eye snapper), kohada (gizzard shad), and two kinds of uni are always excellent stand-bys to any sushi meal.
Some of the other guests ordered a desert sake off the menu, I forget the name, but it was also truly unique (at least given my limited experience with sake). All in all a superb and very friendly night of sushi, and congrats to Joe on letting Mike and I be a part of his bachelor (party? dinner?)!