Despite the craziness in 2020, there is still a surprising (or not, *cough* Silicon Valley *cough*) demand for fine dining. Prior to the pandemic, Hiroshi Los Altos was perhaps one of the fanciest fine dining splurges, even for the Bay Area. I’ve written about my experience with the decadent, wagyu-focused tasting menu in their private dining room here and here.
When the pandemic hit, I did wonder how this exclusive, single seating per night restaurant would pivot. For the first few months of lockdown, the tech bros probably had withdrawal from a lack of fine dining options in South Bay. Luckily, Chef Hiroshi started offering A5 wagyu sandos and yakiniku beef rolls for takeout on Tock. Now they’ve expanded to sushi bentos, and yes you can even get a 21-piece A5 wagyu nigiri bento that also comes with uni and caviar. Both the fish and wagyu are flown in from Japan, of course.
While the takeout options aren’t cheap, they are much more affordable than reserving the private tasting menu. The A5 wagyu katsu sando is $165 and a 6-piece wagyu nigiri is $160. I thought the sushi makunouchi bento box was a great value at $150, as it includes both wagyu and uni nigiri in their 12 piece assortment. The larger deluxe sushi bento is a bit more hefty at $325, but it comes with double the nigiri and 8 small maki. And there are a few more splurge worthy options for that extra special weeknight dinner, just because you can.
In all seriousness though, both sushi bentos did have the freshest takeout fish I’ve tried all lockdown. And don’t get started on how good the uni and seared wagyu with caviar nigiri was. In a separate meal, I had the A5 wagyu sando but unfortunately waited over an hour to eat it. Because of the very rich marbling, the wagyu should be enjoyed warm and immediately from the kitchen. Otherwise the meat isn’t nearly as tender as it could be. I did have the sando fresh from the tasting menu before, and it was incredible there. If you get the wagyu sando takeout, definitely eat it right then! And let this be a reminder to treat yourself, because life is short!
Writing in from Chicago, IL! Unfortunately can’t get takeout from Hiroshi Los Altos LOL. However, these delicious-looking photos inspired me to make miso marinated butterfish at home. Lummi Island Wild delivers excellent butterifsh (https://lummiislandwild.com/our-seafood/sablefish-black-cod-fillets/) and I think it turned out just great. I’ll have to try the original out when it’s safe to travel again.