Chefs Masaki Sasaki and Hide Sueyoshi are both Tokyo trained sushi chef. They both subscribed to Tokyo (Edomae) sushi-style. The chefs philosophy is to present their sushi in its simplicity. To acquire such state of simplicity, the chefs must go through meticulous steps in preparing the fish. Quite… often, many sushi chefs have now neglected such process.
When dining at Maruya, sit at the sushi bar. One would immediately notice the Tokyo style sushi bar. Maruya"s sushi bar stands above the rest and it is most likely the first of its kind in the Bay Area. The glass casing usually found in a sushi place is absent. The sushi bar itself is made out of 7 inches of handcrafted Cyprus wood.
The wine selection and sake at Maruya were carefully selected. Most of the wines offered at Maruya are either French or Italian wines to complement the fish. For sake lovers, there is a wide range of sake to choose from dry to full body.Continued