Below is my feedback per dish:
The waiter should serve the appetizers promptly to the table.
All the appetizers were delicious and appetite-inducing. The octopus was tender, flavorful, and well-seasoned.
The seaweed was tasty and refreshing, but it was cold. I have sensitive teeth, so it felt too icy.
The mushrooms were great--sweet, light, and appetizing.
The fish liver was very flavorful and just right.
Personally, I'm not a fan of pumpkin, but the chili was decent.
The soup was light and naturally sweet, with a strong mushroom flavor. It was a broth made with yuba, sea urchin, and eggplant. It was my first time trying it, and it paired well. Sadly, the mung bean stems weren't removed, which would have made it perfect.
The crab exceeded expectations. It would have been fresher if it was prepared right before serving, though I understand that's difficult with time constraints. Overall, the flavors of the seaweed, flowers, and crab paired beautifully with the sauce, which was light and refreshing.
The katsuo tataki had too much ginger for my taste. I like ginger, but I know it's not popular in the U.S. The soy sauce was excellent, and reducing the ginger by 80% would improve the dish.
The pickled ginger was smooth and refreshing, though occasionally one piece was particularly spicy, suggesting inconsistency.
The kinmedai was incredibly fresh, with a light flavor and crisp texture. I almost didn't want to swallow it!
The kisu had a better texture than the previous fish. Its mild flavor highlighted the importance of the rice and soy sauce, which were outstanding.
The ika was perfectly balanced with lime and salt, but reducing the salt by 20% would have made it even better. The first bite was a bit too salty. The ika was completely tender without any toughness, which was a pleasant surprise. I've never had ika like this before, and I'm curious how the chef prepared it.
The tuna paired nicely with a slice of seaweed inside. The sauce was fantastic, but unfortunately, my piece had some tough sinew.
The chuu toro had the texture of o-toro but without the heaviness--perfectly balanced.
The pickled radish helped cleanse the palate from the richness of the chuu toro.
The o-toro had too much sinew. Its texture was otherwise excellent, almost jelly-like. I think it would be better as a hand roll or prepared differently, especially since it was served right after the chuu toro, making them feel too similar.
The aji was well-paired with the green onion and soy sauce.
The uni was as delicious as expected.
The shrimp was served in two rounds. For the women, the shrimp was halved for easy eating--very thoughtful! The shrimp was juicy and firm, and I'd love to know where they source it.
Both eel preparations were excellent. Normally, I don't enjoy eel with sauce, but here it wasn't overly salty, and I really liked it.
The tamago had a fluffy, cake-like texture.
The miso soup was very light and not salty at all.
The coffee jelly dessert, made by the chef's wife, was outstanding in both presentation and taste. It was far better than ice cream. I'm not usually a fan of desserts, but I loved this one. The bitterness balanced perfectly with the sweetness, making it memorable.
I finally had the chance to try Japanese cantaloupe, and it was as sweet and juicy as expected.
The above English is translated by GPT. Here is my original text could be found in yelp https://www.yelp.com/biz/nagai-edomae-sushi-redwood-city?hrid=rvusIDX-pYsjQjQPjid0QA&utm_campaign=www_review_share_popup&utm_medium=copy_link&utm_source=(direct)
