Edomae sushi, a style of sushi focused on marination, shines at the Peninsula’s newest omakase restaurant
A fun fact about me is that up until September, not only was I reporting on food full time for the Peninsula Foodist, but I was also doing marketing for the Omakase Restaurant Group in San Francisco. Having that insider’s experience in the restaurant industry, especially being part of a group that held a Michelin star, really shaped my understanding of what it takes to succeed in this very difficult – but also rewarding – industry.
Even though the majority of the group’s restaurants are in the city, I still find myself running into people with ties to the restaurant group while reporting along the Peninsula. For example, Asia Su, co-owner of a² in San Mateo, is an investor for a few of the group’s restaurants, and Sunny Noah and Kim Quach, co-owners of Nagai Edomae Sushi in Redwood City, both formerly worked as managers at Omakase SF.
This week, I spoke with Noah, Quach and executive chef and co-owner Tomonori Nagai to learn about their new edomae omakase restaurant, which aims to showcase traditional edomae sushi, a style of sushi focused on marination that originated during the Edo period (1603-1868). At $270 per person, the meal is far from affordable, but it’s comparatively less pricey than other edomae omakases along the Peninsula.
Stay tasty,
Adrienne
‘Simplicity, elegance, minimalism’: Nagai Edomae Sushi showcases traditional edomae omakase in Redwood City
You won’t find trendy ingredients like blowtorched wagyu or caviar at the Peninsula’s newest omakase spot. Instead, you’ll find masterfully marinated hikarimono (silver-skinned fish), akami (bluefin tuna) and even dry-aged fish using a custom-made himuro, a piece of equipment utilizing a traditional method of refrigeration that brings out the umami in the fish.
A ‘Next Level Chef’ winner will open her first restaurant in Campbell, Santa Clara gets a new cafe and bakery and a Peninsula restaurant makes OpenTable’s Top 100 list
- “Next Level Chef” champion Tucker Ricchio is opening a new American fine-dining restaurant in Campbell next month. The Bay Area native underwent a one-year mentorship with Gordon Ramsey.
- A new French Asian cafe and bakery in Santa Clara is doing everything from scratch – including roasting its own beans.
- Second Harvest of Silicon Valley, the largest food bank in San Mateo and Santa Clara counties, won’t be stocking turkey or ham this holiday season – in fact, it’s stopped carrying meat at all. Here’s why.
- Looking for Palo Alto volunteering opportunities? Nonprofit Food Closet is looking for additional hands.
- Pizzeria Cardamomo, which began operating as a pop-up in Redwood City last month, will start offering pizzas Friday.
- Evvia, a Greek restaurant in Palo Alto since 1995, is the only restaurant along the Peninsula to make OpenTable’s Top 100 Restaurants for 2024.
- Amazing Katsu, formerly a Santa Clara ghost kitchen, moved into Sunny’s Food Hub in Sunnyvale on Monday.
- Rabbit Rabbit Cream – an offshoot of Rabbit Rabbit Tea serving soft serve ice cream, parfaits and floats infused with milk tea – is now open at Westfield Valley Fair.
- The 24-hour burger and breakfast chain Nation’s opened its newest location in South San Francisco on Nov. 18.
- Sample 18 wines surrounded by holiday lights at the Saratoga Holiday Wine Stroll on Friday from 6-9 p.m.
Wine tasting at Picchetti Winery
Looking for affordable wine tasting that doesn’t require driving out to Napa or Santa Cruz? Located in Cupertino, Picchetti Winery offers customizable flights of five for $25, with a 10% discount for any bottles of wine purchased after the tasting (bottles range from $29.95-$69.95.) Choose from four white, two sparkling, seven red and two dessert wines, paired with a small piece of milk chocolate fudge.
Out of the 10 wines I tried, my favorites were the 2022 Sangiovese, with notes of dried herbs, tobacco and vanilla, and the 2021 Malbec, which won a double gold medal for Best in Class at the 2024 SF Chronicle Competition and a gold medal at the 2023 SF International Competition. The most unique wines I tasted were the 2023 Brut Zinfandel and the Reserve Angelica. The Brut Zinfandel tasted like a sparkling sangria with heavy cranberry notes, and the Reserve Angelica’s bright yellow hue was matched by its potent butterbeer flavor, tasting like a liquid caramel creme brulee.
The Picchetti Estate Vineyard is over 140 years old and features plentiful paths to explore (you may even encounter turkeys or peacocks!). Walk the Zinfandel Trail to spot the vineyards that produce the Picchetti Estate Zinfandel, the only Picchetti wine made from grapes grown on-site.
Picchetti Winery, 13100 Montebello Road, Cupertino; 408-741-1310, Instagram: @picchettiwinery. Open daily from 11 a.m. to 5 p.m.
Strategies for cooking the perfect Thanksgiving turkey
FROM THE FOODIST
When you support local journalism, you support the Foodist
The Peninsula Foodist is proud to be a sister publication of Palo Alto Online, and as an independent and local news organization, we rely on reader support to bring you 100% original content focusing on the places where you live and work — and of course — eat out. Your support is needed now more than ever. Help sustain local journalism and the Peninsula Foodist by becoming a member. >SUPPORT US TODAY
About the Peninsula Foodist
We cover the dynamic, under-the-radar food scene around the Peninsula through articles, interviews and eating excursions. Pass along tips, comments and recipes to PeninsulaFoodist@PaloAltoOnline.com.
Are you looking to reach locals interested in food and dining on the Peninsula? Learn about advertising in the
Peninsula Foodist newsletter.
Copyright © *|CURRENT_YEAR|* *|LIST:COMPANY|*, All rights reserved.
*|IFNOT:ARCHIVE_PAGE|* *|LIST:DESCRIPTION|*
Our mailing address is:
*|HTML:LIST_ADDRESS_HTML|* *|END:IF|*
You can update your preferences and manage your groups, or if you really never want to hear from us again, including other emails from us you may have signed up for, you can totally unsubscribe from this list.
View this email in your browser
