DAN IZAKAYA
•
SEARED SALMON,
IKURA MESHI
94 South Bay Accent
tatoes and basil oil.
Jin Sho has a sizeable offering of sushi and sashimi choices and
some popular rolls like uber-popular volcano roll with salmon in
spicy mayo wrapped around spicy, crunchy tuna. The volume and
freshness of the seafood is impressive, with some rarities flown in
from Japan. Appealing to thrifty patrons is the prix fixe for less
than $30, while the restaurant also provides a lavish, multi-course
omakase (chef ’s choice) meal for about $90.
Fans particularly like sitting at the sushi bar, which helps
overcome an ongoing issue of lackadaisical, sometimes brusque
service. But it’s the terrific food that brings in the crowds. 454
CALIFORNIA AVE., PALO ALTO, (650) 321-3454; JINSHORESTAURANT.COM
EUGENE MARCHUK; OPPOSITE: COURTESY
OF SAWA SUSHI
JIN SHO
If you want to taste some Nobu classic dishes but blanch at the
prices, this modest-looking, popular spot in South Palo Alto
was launched by two former Nobu chefs who happily took cues
from the tried and true recipes and serve items including yellowtail
sashimi with jalapeño and miso-marinated black cod for
less than the fancy original two miles north. However, this is by
no means a low-cost restaurant. The menu here is surprisingly
large and includes some other fusion-y creations like fish broth
with shimeji mushroom, scallions, roasted duck and buckwheat
noodles, or lamb chops in black sesame sauce with mashed po-
