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  • Hands down, this cozy and humble little joint gives the sushi restaurants in the valley some serious competition. The atmosphere is friendly, the prices are very reasonable and the fish is as fresh as it gets. The head chef and owner Paul, turns over so many tables each week, there's no time for frozen stuff stacked in the back of this gem. The food speaks volume all in itself. Sitting at the bar, you'd get to witness some serious knife skills, and you'd see fish so fresh it holds its shape when the knife is run through it. I've always been partial to Sashimi and rolls that only had raw fish in it, until I was told to order a baked roll from the menu. The baked scallop roll and baked salmon roll are simply outstanding, if you want something different from a Sushi restaurant, trust me, those are it. The Sashimi plates are way generous in portion and the variety is well balanced with lean tuna, a to die for seared tuna, and the fattier large cuts of salmon and yellow fin. The Sashimi plare also has slices of cooked octopus, it's no baby octopus either... If you ask for fresh wasabi, not the paste, you'll experience another side of "Sushi" you never had before. Overall this is a great family owned restaurant, the food is simply tasty and doesn't have that "fishy taste" everyone worries about when sushi is mentioned. If you get to chat with the chef, he's informative and entertaining, all the while cranking out his creations before your eyes. Don't miss the Tuna Tataki Sashimi, the ridiculously fresh tasting Uni (sea urchin) and those mouth watering baked rolls. Happy hour is definatly worth the trip. Good job Yen, I was getting tired of signing high bills while on a half empty stomach from most sushi places... you restored the peace. They also have chopstick helpers for young ones and those of us who may be chopstick challenged.
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