Last night we were back at Nakazawa again, and it was the first time we had experienced a meal without Chef present. Now that the restaurant is open seven days a week, Chef will only be working Mondays through Fridays. Definitely something to keep in mind when you are making a reservation. This piece is Triggerfish (Kohada) topped with Triggerfish liver. The texture was firm but not chewy and the relatively light flavor of the fish was bolstered by the richness of the liver. While the temperature control was not up to the level of Chef Nakazawa's skill the quality of the ingredients still made this a very respectable piece of sushi. by ohmykase http://bit.ly/1q3n7c4

via http://on.fb.me/1rWMdsK