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  • First impressions are most significant and unfortunately it hit my nostrils immediately entering. I believe it's because of their fryer ventilation system is insufficient so the grease is in the air coating everything. This place needs professional cleaning everywhere, including the ceiling to get that nasty smell out. Reminds me of Cinebarre theater's smelly problem, too. But, after u sit at your table, the smell is not so overwhelming. Still, it really needs sanitation. Sushi rice prep is the key to great sushi. Unfortunately it wasn't prepared correctly but still edible. It seemed like the rice was yesterday's or just not professionally cooked. I had the chirashi rice which had nine sashimi pieces (three of each kind). The salmon sashimi was warm which was worrisome for it is raw. Fortunately I didn't get sick that night but still sashimi should be served cold, not warm like it must've bn laying out for a while. Usually shredded daikon tsuma (white radish) complements sashimi but this time it was served with shredded carrots which I suppose is the establishment's choice but I usually enjoy traditional daikon tsuma after the sashimi. The shredded carrot didn't compliment the after taste of eating sashimi for me. For the price of the lunchtime chirashi, it was reasonable. I think it was $13.95?
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