I just went to Takara last week finally, after a couple of months' anticipation. Their menu is very traditional, filled with items like chawanmushi and mountain vegetables and other things that are not normally offered in a lower-end/fashionable sushi place. It's in the SF Japantown mall, but in the quiet eastern corridor with Ichiban Kan and Hotel Kabuki, and was filled with Japanese families on a Friday night. All these are good indications of its caliber.
I ordered chirashi and a pair of mackerel (saba) and tuna (maguro)--it was pleasant to find that nigiri fish were cut differently than chirashi fish, which were more cut like sashimi. Miso soup was a bit salty but tasted strongly of miso instead of other shops' instant soup powder. Tempura was crispy and light. The saba and tamago were delicate and allowed their intrinsic flavor to come through.
Takara is definitely my new favorite place to eat sushi in the city. Compared with its selection and quality, the prices were very reasonable.
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