The portions were pretty large (3 slice of pork chop) and the egg was fried nice and crispy. Sop the whole meal in fish sauce and you've got a delicious plate. There are a lot of Pho spots on the Penninsula, but I tend to gravitate towards this one: the rare meat in the pho is always tender, the vegetables always fresh, and they consistenly cook excellent food. It's never packed and this spot has changed hands a few times. I'd hate to see it go since there are so many choices out these.

The fish was fresh, the innovative presentation (tako for the nostils!), the kobe was tender and rich, and the ikura was pretty standard for sushi bars. There are cheaper places for the same, good quality of fish, but the atmosphere and pure selection of dishes and sakes add up to a great meal.