for some reason unknown to me, i've never found top-notch sushi in japantown. however, i have found what i consider to be the best sushi/sashimi joint in the bay area... go to sushiman. it's on bush just west of kearny. the experience there is much better than kabuto while the fish is equally as fresh. i've consistently gotten more rare cuts (all the fattiest cuts - hamachi, oh toro, salmon, etc.) at sushiman. it's important that the sushi master gets to know what your tastes are and how refined your palate is otherwise you'll be serve regular cuts. my advice for those looking for the freshest and rarest cuts: sit at the bar and begin the meal with some oh toro sashimi at any new place. it's important to set the bar at a high level from the beginning. "McSushi" joints such as ace wasabi, we be sushi, etc. will mostly likely never have the rarest cuts simply because their clientele does not look for such cuts and are not willing to pay for them either. basically, a sushi restaurant will only stock what they can move. btw, sushiman's cooked dishes are above average as well. i find kabuto less personal (more commercial) than sushiman. for me, dinner at sushiman (they're only open for dinner) usually takes 2-3 hours (omikase). they're not an assembly-line operation. unlike kabuto (which is very good too), there is only one guy behind the bar, ryo. he prefers to serve fewer customers rather than having to work at a fast pace and serve dozens.