Follow us on Twitter Follow us on FacebookTwins often take on bizarre attitudes in fiction. In 1967's Something Different (Carl Reiner's only play written for Broadway), the protagonist and his wife have two sons who always speak in unison. What makes these identical twins so unique? One is white, the other is black. Consider Tweedle-Dee and Tweedle-Dum from Walt Disney's 1951 animated feature, Alice in Wonderland. In 1997, a new musical entitled  Side Show, based on the lives of two famous vaudeville stars who were conjoined twins (Daisy and Violet Hilton), opened on Broadway.  In the following clip, Cheyenne Jackson and Jeremy Jordan are seen singing the show's Act I finale, "Who Will Love Me As I Am?" Below that is a video clip from the Rescigno twins, who offer a deliciously manic take on the show's big hit: "I Will Always Love You." Born in New York City and raised in southern Delaware, Paul and Robbie Rescigno are twin performers with a unique act at their fingertips.

Robbie Rescigno received his BFA in Acting, graduated magna cum laude from Syracuse University and studied at Shakespeare's Globe Theatre in London. Paul received his BFA in Acting and graduated summa cum laude from Syracuse University. Is it any wonder, then, that the Rescigno twins were cast as the Dromio twins in 42nd Street Moon's revival of the beloved 1938 Rodgers and Hart musical entitled The Boys From Syracuse?Written by and photos by Nadia Ibanez Since watching the beautifully produced food documentary Jiro Dreams of Sushi, I’ve been fascinated with the omakase dining experience. For those seeking to completely release control with their meal, diners at an omakase allow the sushi chef to present courses, starting with the lightest at the beginning and richest at the end. After finding out about a brand new — just opened in June 2015 — Omakase in SOMA, I couldn’t wait to finally experience this type of meal for myself. Omakase in San Francisco’s SOMA neighborhood presents itself as a traditional Tokyo Edomae-style with only 14 seats at the sushi bar.

Don’t expect a set menu but rather three pricing options: $100, $150 and $200. The restaurant graciously invited me in to try the $150 omakase meal and to check out their new space. My meal started out with a glass of Krug Cuvee and an extraordinary seafood salad with fresh greens, sea grapes, lobster and herring roe. A piece of river salmon sushi was also served alongside the salad with perfectly seasoned sushi rice. Let it be known that many of the ingredients served at Omakase are flown in from Tokyo’s famous Tsukiji Fish Market three times a week. If you’re looking for the freshest seafood, most amazing nigiri and a true understanding of umami, Omakase offers it all and then some. My second course was a piece of squid ink-infused fish cake atop a tofu cream and wasabi sauce. The fish cake had the slightest hint of the sea and the creaminess and heartiness of the sauce made me wanting more. Such a perfect start to the meal. I enjoyed a bottle of bright and balanced Nishida “Denshu” sake, which paired perfectly with the rest of the meal.

The sake was served in a pewter vessel and the set runs anywhere from $600-$700. Apparently pewter is the preferred way to serve superior sake as it enhances the overall taste of the beverage. The porcelain and ceramic dishware and all of the beverage vessels are custom chosen for the restaurant and definitely become part of the dining experience. The team of sushi chefs, headed by Jackson Yu, offered an assortment of three kinds of sashimi. Orange clam sat in a bed of cucumber and pickled radish, alongside slices of Japanese hamachi and seared Kingfish topped with lemon juice and sea salt. sushi tei menu bruneiThe plate was absolutely stunning and I don’t think I’ve ever had such fresh fish.sushi kiss mac temptalia The 12 courses of nigiri was the star of the evening and I tried everything from seasonal white fish best eaten in summer; sushi grade fish annapolis

long, snake-like fish found in Japan; blue fin tuna marinated in soy sauce; mild Saba flown in from Japan that morning; and of course, otoro, Japan’s most prized blue fin tuna. Japanese Shima-Aji, or striped jack started our first of 12 course. Kintoki is a seasonal white fish that presents its best taste during summer. Baby sea bream with a Sakura leaf. One of the favorite’s of the evening was Aka-Yagara, a long, snake-like fish. The skin was torched and was brushed with a savory plum dashi sauce.jiro dreams of sushi work ethic Blue fin tuna marinated in a special soy sauce.sushi grade fish durham nc Black cod with ginger.tupperware sushi maker deutschland Live scallop from the East Coast.

Mild saba was topped with a marinate of kombu and lightly cured with vinegar. Seared Japanese butterfish was brilliantly smoky and topped with spicy grated daikon. The sushi chef’s invention. Spicy cod roe is formed into a piece of nigiri and on top of faux rice. Otoro, aka blue fin tuna, is the most indulgent piece of nigiri in the bunch. The sea eel was delicate and the sauce brushed on top brought a certain earthy quality to the overall taste. After completely indulging in some of the best fish from one of the most renowned fish markets, I’m fairly certain I’ll never look at nigiri the same ever again. The sushi chefs masterfully cut slices of fish, formed them over perfectly seasoned sushi rice and either topped the nigiri with thinly sliced garnishes or brushed them with a marinade. This nigiri experience was totally unreal and if you ever find yourself with the absolute privilege in indulging in an omakase experience, do it. And if you’re in the Bay Area, you must visit Omakase in SOMA.