Comments on: Sawa Sushi (Sunnyvale, CA) – Tour de Force

By: POD: Hamachi Collar @ Azuma | tasty bits

POD: Hamachi Collar @ Azuma | tasty bits — Wed, 31 Dec 2008 05:07:01 +0000

[...] thing I’ve had at Azuma so far. It’s not the best fish collar I have ever had (the one I had at Sawa Sushi literally transcends words), but it’s really [...]

By: Tenacity supper club, round one at Tasty Bits

Tenacity supper club, round one at Tasty Bits — Tue, 08 Jul 2008 08:03:11 +0000

[...] chili threads – the trout had an interesting flavor that reminded me of the preserved roe I had at Sawa Sushi in Sunnivale, but the real depth came from the Korean chili threads, which I thought was some [...]

By: chuckeats.com Blog » The Meals of Others

chuckeats.com Blog » The Meals of Others — Wed, 23 Jan 2008 05:23:07 +0000

[...] A Life Worth Eating had great beef but a mediocre meal. I’ve been there – extraordinary ingredients at more extraordinary prices – you leave wondering if you’ve been had. Perhaps this is why some of the best Tokyo restaurants only want locals? It’s the same excuse used by my favorite place for raw fish – Sawa. [...]

By: chuckeats.com Blog » 2008 Itinerary

chuckeats.com Blog » 2008 Itinerary — Wed, 09 Jan 2008 09:31:45 +0000

[...] Just how good is Japanese sushi? And the quality of their raw fish? I’ve limited myself in the past year to only eating at America’s best sushi/sashimi restaurants – Urasawa, Sawa, Kuruma Zushi, and Sushi Yasuda (no Masa this past year.) How does the quality of Sawa and Kuruma’s fish compare to Tokyo’s best? Is this magic of a Sushi Yasuda nigiri commonplace in the back alleys of Tokyo? Can Urasawa’s reverence for food and ingredient place among the best of Japan? When I discuss America’s best places, the common response is always “go to Japan.” The subtext of that comment often is, at worst, the continuing Japanese fetish found in America; and, at best, a truly informed point of view. Where does my reality lie? [...]