Went again to Hide Sushi with Eric last night. It was packed, so we could not land the sushi bar and were instead seated at a table. Both agreed that the quality of the food is not the same when you are not at the sushi bar, where the chef is either (a) compelled by your nearness to give you the best cuts, or (b) close enough to see you really love sushi and are not a chump who will swallow his best cuts without tasting. So it may be better to hold out for the sushi bar, however hungry you are.
Sushi consumed (in no particular order, since it arrived at the table all at once):
Maguro (Tuna)
Hamachi (Yellowtail)
Uni (Sea Urchin)
Unagi (Eel)
Scallop Special (Sushi topped with chunks of scallop and flying fish roe, in a pink sauce)
Saba (Mackerel)
Red Snapper with salt and lemon (The flesh is scored, maybe to allow the seasonings to penetrate)
Tamago (Egg)
Also:
Clam and scallop dynamite (Baked in a small dish with flying fish roe, mushrooms, mayo, and finished with a squeeze of lemon.)
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