TBA
Sudachi
For a mid-range/upper-mid-range sushi place that's a major step up from ordinary sushi, Sudachi does a pretty good job. They are just a bit too austere inside and out (especially outside), and some of the cuts of fish are a tad too thin. Their hassun is a good bridge between the variety of a true kaiseki meal vs. just straight sushi, and service is quite good.
Occupying the in-between space is always tricky. The chawanmushi-- both of them-- are very good, the waygu croquette is solid but lacks the elegance of their Michelin-star competitors, the kohada (gizzard shad), marinated akmai (bluefin tuna), kamasu (barracuda), and toro were quality but not memorable. Overall, the whole meal felt like a quality one, but kept to a reasonable price.
They also do yakitori, and the two we had-- pork-wrapped asparagus, along with chicken and green onion, are generous, and grilled fresh at the bar. Almost tempted to try a meal focused on yakitori here the next time, to see how that shakes out. As is, while the hotate was particularly good, it was perhaps the uni and ikura (which I sadly forgot to photograph) that was most emblematic of the meal: restrained ambitious that succeeded, but also never let you forget that the success had to be carefully measured to hit this price-point.
As is, with the dearth of memorable sushi at this mid-range/upper-mid-range price point since the demise of Sushi Tsujita, I am tempted to give Sudachi another try. They seem more sushi-focused than Utamaro Sushi Izakaya, more traditional-modern-Japanese as opposed to modern-American in vibe, although both seem to overplay the "omakase"e; phrase for what really is just an assored sushi. Still, I am tempted to return.