Walking into Dojo, the earth-colored stone walls and black tables and chairs—the latter in contrast to crisp, white tablecloths and serving plates—serve to soothe. It’s a beautifully designed space and testament to co-owner Kelly Shiotani’s skill and eye for interior décor. Still, Dojo’s design and ambiance serves mostly as a neutral backdrop for the food served there, wherein the real art lies.
At Dojo, teriyaki, ponzu, uzu and other sauces are made from scratch. Even the soy sauce that adorns some of the sushi is first steeped in green tea and is more subtle than soy from a bottle. Dojo picks up fresh fish almost daily at the airport from a supplier in San Francisco, so sushi specials change frequently, like fresh ohyo (Pacific halibut), madai (red snapper), umi masu (ocean trout), bluefin tuna, sawara (king mackerel) and chu-toro.
