Yong Wu's new omakase restaurant in Redwood City, Sushi Ai, focuses on dry-aging fish for enhanced flavor. The tasting menu features highlights like mikandai mandarin orange snapper and braised ankimo, alongside Wu's signature zuke chu toro.
Yong Wu , a seasoned professional in the Bay Area's high-end omakase sushi restaurant scene, has opened Sushi Ai, an omakase outpost in downtown Redwood City. Wu's culinary journey began as a college student working as a part-time server at San Bruno's Sushi House. A fateful day when the kitchen was short-staffed led him to assist, and he quickly realized his passion lay in the art of sushi, not engineering.
Following his sushi awakening, Wu honed his skills at the now-closed V16 in the Mission District. There, he crossed paths with Nick Chan, who would later become his business partner. Chan currently serves as chef and part-owner at Sushi Ai.What distinguishes Sushi Ai is Wu's unwavering commitment to the dry-aging process. He sources fresh fish from Japan, meticulously dry-aging it to enhance its flavor and texture. Sushi Ai's prix fixe tasting menu ($175) showcases a diverse selection of dry-aged sushi creations. Among the highlights is mikandai, mandarin orange snapper, whose distinct citrus aroma comes from being fed orange peel. Another popular offering is braised ankimo, a monkfish liver delicacy often referred to as the 'foie gras of the sea.'Wu's dedication to perfecting classic techniques is evident in his signature dish, zuke chu toro. This soy-cured medium fatty tuna is prepared with a unique method, half seared and half served cold, a technique inspired by his mentors at Kusakabe. Sushi Ai's intimate setting and Wu's mastery of the dry-aging process elevate the omakase experience, making it a destination for discerning sushi lovers in the Bay Area
OMAKASE SUSHI DRY-AGING REDWOOD CITY YONG WU
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