An excellent Japanese restaurant and Sushi Bar in the San Francisco Bay area featuring the freshest
Nigiri, Sashimi, Sushi Rolls, Sukiyaki, Teriyaki, Tempura, Udon and many other Japanese culinary delights.
Open 7 days a weekLunch 11:30 – 2:30Dinner 5:00 – 9:00Closed Sunday Lunch
TO GO orders and Reservations will NOT be accepted by Email or FAX
Prices subject to change without notice
The Menu and the Food
Sushi Main Street’s menu features both traditional and nouveau/California sushi items. It would be fair to describe their range as eclectic. There are plenty of items suitable for vegetarians, and some even for vegans.
We ordered our favorite assortment of appetizers, since the place was busy and we anticipated some wait before our food arrived. The miso soup was profound yet delicate, not overloaded with seaweed or too briny tasting – easily among the best I’ve had anywhere. The edamame were cooked just a little longer than I consider optimal, but then I like my soy beans the way I like my pasta: quite al dente. I would also have liked them a bit saltier. The small green salad went the other direction. Though the greens were fresh, they were disappointingly overdressed with a too salty and too tart dressing that lacked distinction. Our friend had the kelp salad, seasoned with a light sesame dressing, which he enjoyed. The agedashi tofu was fantastic though. Four modest cubes of medium-firm tofu coated in tempura batter, garnished with radish sprouts and thinly sliced scallions did justice to the deliciously sweet and thick sesame sauce they were dressed with.
As for sushi, between the three of us we ordered the maguro, shiro maguro, smoked salmon, marinated salmon, hamachi and unagi nigiri, along with a spider roll, spicy tuna roll, wild mushroom roll and a vegetarian roll called the green dragon roll. The quality of the fish was outstanding, especially the shiro maguro. The dragon roll contained broccoli, green beans and some other vegetables, wrapped in a sheet of nori (seaweed) and tempura fried. This thin roll was then made into an inverted maki roll with the rice on the outside. It was excellent. I liked the unusual offering of smoked salmon nigiri, but not as much as I like regular sake nigiri.
The quality of the sushi rice here is extremely high, and the chefs season it in the Tokyo style (less sweet than the Osaka style), which is how I prefer it to be done. Nigiri servings are sometimes accompanied by delicate seasonings, such as a thin sliver of lemon with the hamachi or a tiny mound of freshly grated ginger with the shiro maguro. These garnishes complement the food well without masking the taste of the fish and rice. The sauces are complex and well balanced. The sweet sauce for the unagi did not overwhelm the eel, and the sauce for the spicy tuna roll was possibly the best I’ve ever had – a strong but bright flavor that mixed perfectly with the maguro.
The majority of the nigiri at Sushi Main Street cost a mere , with none more than. I found the size of the nigiri portions average to generous. The size of the rolls seemed smaller than average. They were all served in only four pieces, which taken all together didn’t seem to equal the long rolls I’m accustomed to, although each piece was large enough for comfort. I didn’t mind these shortened rolls, since the prices were low and there was plenty of food to go around.
The menu featured many unusual rolls, which we did not sample, and noted that the chefs would even accept special requests. An example of what I consider unusual would be the Half Moon Bay roll, with artichoke heart, avocado and radish sprouts , as well as the Oaxaca Mexico roll, which contains a fried jalapeño pepper, tomato, scallion, cilantro and avocado!
We’ve never had room for dessert at Sushi Main Street, despite our interest, which is a shame because I’ve heard great things about their banana tempura and green tea ice cream.
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