"Daniel Son’s impressive sushi counter is already executing at a high level, with the Korean American chef dining inspiration in seasonal varieties of fish from both Japan and local waters. The intimate six- or eight-person service means plenty of time to interact with Son and learn his sensibilities and style. The $230 menu, which can be booked up to one month out, comes with about twenty courses, including incredible dry-aged sea bream or tuna, grilled nodoguro encrusted with rice crackers, and a sizzling platter of abalone crispy rice. Quite possibly the best omakase experience in the entire South Bay." - Matthew Kang
Jakob Layman