NYE

Not just another night at the restaurant.

For us it's the Super Bowl. By far the busiest night of the year. We'll double what we usually serve on a busy night. On top of that we'll serve a special four course menu. Every customer will get every course. My little band of pirates will serve close to a thousand plates tonight. The best part is I'll be right there next to them savoring every moment. This is why I cook.

Hundreds of people will be storming the castle tonight. They will do their best to crush us. We will stand strong.

Pil Seung!!!!!

Little Yanagis

Mr. Saji, Hitachi Gingami #3 120mm Kai-Saki, 180mm Yanagi, 240mm Yanagi, Ez0-Jeka antler.
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Recent Tasks

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One thing good about the winter. It helps when cooling the sushi rice.

My Big Ass Rice Bowl.



American "Kobe" Beef Brisket
Beautiful fat brisket


Dry Rub Applied


Slow Smoked For 18 Hours


Closer View
In my world it doesn't get any better.

Sharpening Single Bevel Knife

The video depicts sharpening a knife to "professional use" standards. For most users a fraction of the steps I took are necessary. Although once you get used to a sharp knife it becomes addicting.

If any locals are interested in learning to sharpen or trying out some Japanese knives and wet stones just contact me through this site at the "Contact Salty" link. There are many shapes and styles of knives. Most are designed for a specific task. Many are single bevel (Like the one in the video, kinda flat on one side) but many are double bevel similar to traditional German or French knives and some are considered all purpose.

If you're serious about food you should be serious about your tools.

If I may suggest getting a few like-minded individuals together and do it as a group. It will be fun and educational.

More Rolls

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Spicy Tuna Roll

Rolls (click for close-up)

I added a couple rolls to the menu to see how they'd play. This is the shrimp tempura roll.