Watching sushi chef Ben Gerelkhuu form shari in his palm is a thing of wonder. With a few impossibly quick wrist flicks and delicate squeezes, the vinegared sushi rice becomes a neat oblong pillow in his palm. Deft fingers flutter over the rice like a sleight-of-hand magic act, a thin slice of fish set gently on top — and voilà, nigiri appears before your eyes.
Gerelkhuu has recently joined the Sushi Kosho team at the Sebastopol restaurant, rolling out a progressive nine-piece omakase nigiri experience he created with Kosho owner Jake Rand. It’s a two-whiskey adventure at the sushi bar, where you can get up close and personal with your food.
I’ve long been a fan of Sushi Kosho, especially after losing the iconic Hana Japanese Restaurant earlier this year. It’s one of the only spots left with high-end fish, properly seasoned rice and well-trained chefs (Gerelkhuu recently worked at the Michelin-rated Sushi by Scratch) behind the counter…