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| - Never eaten in (I live 2 min away and get sushi Togo) so I can't attest to the service of the wait staff, but they are definitely family owned which comes with challenges not dealt with at major chain sushi spots.
Concerning sushi, the rice is average no better or worse than 99/100 Az sushi spots. The "specials" avail are the big sell. I've had live scallop and uni both were great. Tonight I had legit A5 certified Kobe sashimi, raw snails, Scottish trout, Amaebi raw shrimp, and monk fish liver all fresh and well done.
The best summation I could give is that they are a neighborhood version of something you might find in Bellagio, hard rock, or l.a. I've had all these dishes before, better even, but at 4x the cost and not anywhere around town.
Never done tepan, or had "bad fish" I did have a nice pour of very good sake one time on the house while I waited. The value is strong and I would encourage people to eat there that are interested in quality sushi at a fair price. Less of course you "just love" California rolls. Then do them a favor and go to kona, or you demand absolute perfection in which case go to masa in NYC or sasabune in Honolulu and pay $200-$400/pp.
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