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  • I have found the oasis in the desert, the diamond in the rough of sushi restaurants to slay my behemoth cravings for fresh raw fish. Ask the mananger Jen about where she gets her fish. She actually knows! She cares about how fresh her fish is. She practically brags about it. Can't say I blame her. She made me Sochu with fresh squezed lemons and brought out her spicy almost Sichuan style green beans. Mouth watering, rich and smoky from all the garlic. Puts other "angry" versions to shame! Troy the chef makes some of the best cuts. I've had from a range of perfectly sliced raw scallops, in season raw sea bass. His tako is some of the best I've had (top three in America) you tell him to surprise you and he will. I have pics to prove it. If you want traditional just the salad, soup, and matcha tea will set your taste buds to Japan. I still wish the salad had more color but the miso glaze is delicious. The miso soup is amazing, perfect balance of salt and dashi (seaweed) and bonito (fish flakes). Not to mention the green tea is Japanese ceremonial grade matcha. They serve it over ice or hot. Also of note, try the shumai. It's a shrimp dumpling with dipping sauce. The wrapping is just the right amount of chewy and the shrimp are so plump it melts in your mouth. Well I hope they work out the nuances of starting a new restaurant.
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