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  • This place has really good sushi but it is kind of expensive. The people are nice and they'll bring you an extra deep dish if you want to totally submerge your nigiri in soya sauce. Here's a trick you can try: ask for an extra gob of the green horseradish sauce which you swill around in your bowl. It dissolves and makes this sort of mud sauce that is hot and salty and will clobber you when you dip your raw fish in it. Its not like the horsey sauce at Arby's which is for less sophisticated palates than ours. Another good idea to try when you're done and are really hungry, roll up some of those ginger slices and dunk them in your sauce and it just about tastes like sushi without that rubbery bite to it. You get the good taste and the punch in the palate without paying $2.50 for a bite of food. I also like the freshwater eel that is cooked and has this brown unagi sauce on it and man is it good. I could eat these little bastards all night long providing I had infinite cash, infinite beer and was like running on a treadmill while I ate. No, that's weird. Forget that last part. Any of the specialty rolls are great too. You can get these giant rolls that take two bites to get one of the chunks down which can be a hassle but it is so good. I can't say enough good things about this place or the awesome sushi you can get here. Don't be shy asking for extra condiments like ginger and green stuff because let's face it, a sushi chef in Solon doesn't really care if you're a connosieur or a face-jammer. Yours and my money works just like the guy's who pairs his sashimi with Asahi because the astringency of Sapporo interferes with the umami sensation of raw tuna. Don't go there hungry, though or you'll be jonesing for a burger an hour later.
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