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The Owner’s Vision Sayuri Tachibe knows a few things about transforming a bland former neighborhood sushi bar (Shaab) into a culinary destination. She learned her restaurateur métier at Chaya Brasserie, starting out as a hostess before marrying Chaya corporate chef Shigefumi Tachibe. She’s put her sense of savvy and style to work by bringing in a fresh and alluring selection of izakaya snacks, shabu shabu and sushi, upping the ante with a chef de cuisine, Norio Yoshikawa, who literally refined his craft at Katsuya and Kagaya.
Works of Art crafted by Yoshikawa include bar dishes like shishito tempura-stuffed spicy tuna and grilled Hokkaido scallops with nori pesto butter, king salmon ceviche with yellow chili lemon soy, Kurobuta pork shabu shabu, Santa Barbara uni sushi, 25-spice beef curry rice, black sesame soy milk panna cotta dessert and the indulgent high-grade Saga Wagyu ($89) paired with ponzu, soy sauce and his secret recipe sesame oil.
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