We took a short ride on the Oedo line and surfaced near a sashimi-oriented izakaya called Uoshin. The upstairs counter snaked through the room so everyone could have a seat at the bar, and tucked into nooks at various parts of the arrangement were white-coated chefs, each with a knife and a wooden board full of freshly sliced sashimi. We ordered a few selections from the board, and then Mark, who is apparently one of those wiry guys with a boundless appetite, started calling for cooked food; {grilled squid tentacles, one of my favorites}, tamagoyaki {seasoned rolled omelet, and yellow-tail teriyaki, all of which were exceptionally good, especially the meaty broiled yellowtail with its sweet and salty glaze.
( Matthew Amster-Burton )
[ Pretty Good Number One: An ]
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