Godzilla55

Sneakeater is right, the wait is likely an hour or more. The only strategy is to make a reservation (I think they only accept reservations for a portion of the restaurant and only before 6 or 7pm -- can't remember the exact cut-off time). After that, you go and put your name on a list (you can't call in -- you have to physically go) but they will call you on a cell so you don't have to wait in the restaurant. Raji, I love kani miso as well. I went on Sunday and found that what I remembered as kani miso was their "shuto" with cream cheese, which they referred to as tuna liver paste, so apologies for my mistake. I did try a couple of new things -- the sticky potato sliced raw with bainiku/ume paste in a kind of mini sandwich with nori to wrap it with. Also, their version of ajitsuke (sesame flavored) nori which is addictively simple. The problem is that all of their food goes so well with their beer, which is also excellent, so its hard for me to stop drinking (although my "dessert" is the grapefruit squeezed into the shochu).

I love Totto as well. My girlfriend lives around the corner so we go once every week or two. I agree completely with Raji and think there are only a handful of restaurants where you are transported back to Japan, like Totto, Sugiyama, Toraya (the one on 52nd, although I haven't been there recently), perhaps Tsukushi as well. You can get the chicken sashimi at Torys, the new affiliate on 52nd near 2nd ave but it is a slightly different style than before -- the sauces are stronger, so I don't like them as much. By the way, I had a party with some co-workers a couple of years ago when Totto still regularly served chicken sashimi, and every one of them (after much initial resistance) marveled at how good it was. The menu is very similar, although I think the execution is better at Totto. Torys is still very good but I think it takes a little time to get used to the fire, grill, the sumi, in a different environment. Don't get me wrong, it is still very good but at Totto you will get the liver excellent every single time, with the slightly seared skin which very delicately holds the creamy liver. I suspect that Torys will be at that level very shortly. Torys is also open for lunch, although I wasn't too fond of their curry (it is tomato based, which is unusual) but I've only been once for lunch so the jurys still out. The amazing thing about Totto is that they do everything so well. The "kyona to jako no onsen tamago salad" is a Japanese take on the frisee salad with poached egg (using the silverfish in place of bacon) and is truly a great dish. The kani miso (crab brains is how its usually translated) paired with cream cheese is phenomenal in that it works, although its not my favorite dish. Another interesting dish is the fuya fuya hanpen, which is deep fried fish cakes but comes out like my favorite version of french toast/fried mozzarella (this dish was conceived by one of the waitresses there!). All of the staff at Totto are excellent, attentive and quite charming. Its one of my favorite restaurants.

I think the other mayo you may be thinking about is Kenko mayonnaise, in a similar kind of bottle. I don't know for sure but I think Kewpie uses more eggs than Hellman's. To my taste Kewpie is eggier, a little tarter and a little sweeter (although the latter two is probably due to the difference in the vinegar used). Okonomiyaki and takoyaki are great with a dollop of Kewpie but I think Hellman's would taste a little oily. Japanese potato salad's distinct flavor I think also comes from the mayo. As for a burger, I prefer original Hellman's as well. It would be ironic if one of Kewpie mayo's ingredients were ajinomoto since Ajinomoto also sells mayo.

Sorry to hijack the thread but your reference to Kewpie mayonnaise brought back memories. When I was a kid in Japan, I don't think I recall a single household where there wasn't a bottle (along with Bulldog's tonkatsu sauce, etc.). While it's not my favorite mayo, I do like them in Japanese sandwiches. By the way, does anyone else use mayo on their burger? Most often, I use nothing but when I do, I use a thin spread of mayo (although I think Kewpie would clash with a burger). I never use ketchup or mustard.

The original Tatany is at 207 E 26th St, New York 10016 Btwn 2nd & 3rd Ave and I think it is still there but I haven't been there for a long time. Their lease expired at Tatany 52 so they moved to 72nd.

Ariyoshi used to be me my lunch haven. Ever since the chef left, it has not been as good, altough I've not been there recently. Their menchikatsu, which is like a breaded deep fried hamburger, with curry, was excellent but is quite different now. Last time I checked, they were open late, catering to the mizushobai staff, who get off around 2am-3am, since Tatany-52 had to move.