Sorry, Ikibotanebi. Although just a few moments ago you were a handsome live wild spot prawn from the cold Pacific waters of Half Moon Bay, California, you were no match for the knife skills of international acclaimed Sushi Chef Takatoshi Toshi at Kinjo.
To say that Chef Toshi knows his fish is to significantly understate the matter. In fact, when competing as the USA representative at the 2015 Global Sushi Challenge in Tokyo, Taka-san earned a worldwide third-place finish. Coupled with a Michelin star in a 10-year stint as executive chef at Sausalito’s Sushi Ran, Chef Toshi has taken his mastery to the brand new Kinjo in San Francisco’s Russian Hill at the start of 2017.
Chef Toshi talked with SF Weekly about his passion for the purity of the fish and for serving sushi following the international competition. “I love seeing the expressions and hearing the comments as my customers react to the sushi I am preparing right in front of them.
Most of all, I like to educate people — to help them appreciate the subtle and beautiful qualities of each bite, because every time they discover something new. And I know that their heightened awareness and deeper appreciation of these subtleties will enhance their enjoyment of sushi for the rest of their lives.”
Take in that highly personalized experience presented by Chef Toshi at Kinjo’s sushi counter to appreciate how very special these flavors are.
2206 Polk Street
San Francisco, CA 94109
Note: The author was a guest of the restaurant. Opinions expressed are entirely those of the contributor involving no payment.