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  • It must have been an off day. Called for pick-up for a late lunch and every question I had, I had to be placed on hold. When I arrived, there was only 1 customer but it took a few minutes for someone to come to the hostess table. I ordered a sushi and sashimi combo. Let's start with the best part. In Japan, you take years of training on how to use the knife and cut the perfect part of the fish at the perfect angle. Let's come back to that. You also spend some time perfecting the rice. It's easy to cook rice but it's hard to cook it with the right consistency similar to al dente pasta. You can over cook, under cook, have it be too firm or have it be too mushy. Well folks, this is what was done right! Excellent job, rice cooker! The salmon was good but the other two sashimi items were a bit fishy (good quality sushi isn't that fishy) and the angle cut for one of them made the fish sort of sinewy as if eating a cheap cut of steak. Since it's a relatively new restaurant, I'm willing to give it another try once they work on the kinks. Some tips, package salad dressing on the side as the salad gets wilted when tossed with dressing. Do not use leaves with black/brown edges; it's just back for presentation. The dogs says thanks for some sashimi treats this afternoon.
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