bubbles

Not a problem. If there is anything that any of you would like to share with me - your favorite dish, what is terrible, service, etc. - please do. I have extremely thick skin and it would be nice to help my father improve in anyways possible. Jamie - I am SOOOOOO jealous that you got to interview Bourdain.

I live in Fed Hill and have peeked in but never stopped in since the window-view was not overly enticing. However, one of my friends took me there earlier this month, and boy, was it a surprise!!! The back room houses a beautiful small bar, with maybe 10 tables or so. It was around 9ish when we got there. Rob, the bartender, was wonderful at picking wines to fit my taste buds. Also, Levy / Levi, the younger chef, made me a special meal with rockfish, home-made chorizo (SPICY), chick peas, and royal trumpet mushrooms. The whole meal was presented in a very simple and clean manner. The rockfish was seared beautifully, with the insides still juicy and tender. I love spicy food so the chorizo just brought in enough heat to make me very happy. I hate chick peas, but the peas brought the dish together in a wonderful and chewy manner. I love mushrooms so I may be very biased when I say the royal trumpets were wonderful as well. The atmosphere was great, food simple and elegant, and people nice - overall, great experience.

Regarding the several comments of freshness and cost of the food: my father orders every day from the fish market in Jessup. When I was little, he used to take me with him before school and he'd show me how to pick out fish - which really didn't make sense to me at the time, but I'm glad now because I do not get ripped off with pricing nor do I take home old fish. The cost is fair since he has been dealing with the fish market for a VERY long time (although it's creeping up due to the economic crisis we're under). Therefore, he tries in every circumstance to pass the savings onto his customers. Even now, with all of his bills (business and personal) going up, he's having specials because he knows that people are running into issues and he's trying to help. As for the driving debates going on ... I'm very appreciative for the people that drive from all over to have my father make a meal for them - and I know he is too. For the ones that don't think the drive is worthwhile, that's OK. Everyone has different personalities and his food may not strike your fancy, depending on what you like. Again, thank you all truly for these comments. It is nice to know that his restaurant has made impressions on people's minds.

I am the daughter of King, owner and chef of Sushi Sono. I work a full-time job in the financial industry and have just recently gotten involved with Sushi Sono due to the amount of opinions and feedback that's been circulating on the web. Frankly, it's terrific that everyone of you (particularly to the ones who have actually posted) feel this strongly toward my father's place and the other places listed here. It's a shame that my father is unable to comprehend the full intent of each of your comments - I can translate, but the meaning itself truly gets lost in the translation. I also want to make it clear that, personally, him being a chef was a point of contention in our relationship. He was never present when I was growing up due to the fact he was ALWAYS in the restaurant - every day but Sunday were 14 hour workdays. I understand now the choices he made were on behalf of me - but it still would've been nice to have him around. So, besides the fact that he's my father, my comments are unbiased (whether or not you believe it is up to you obviously)! This is my first time posting here as well. Truly - I want to thank you for your candid comment - the "nuff said" part. It is because of thoughts like this that has pushed my father to excel and succeed. Your comment is not without truth. However, as it relates specifically to my father, who has been cooking since grade school (he was forced to drop out of grade school to help his parents pay the bills) and has had the lucky chance to apprentice under several great chefs in Taiwan and Japan, it is completely unfounded. He may not have attended esteemed culinary schools, but he has the actual training and experience to back up what he lacks under "formal" education. Also, he is truly passionate about the food he is making. Every plate he makes is about highlighting and bringing out the flavor and simplicity of the components without different sauces and unnecessary ingredients. No one can read or learn about this type of commitment to food - it's something that is innate. Someone can have all the technical skills, but without true love and appreciation for the food, the dish itself will always fall short. BTW - we are from Taiwan.