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  • 4.5 stars Why not five? Because I expect nothing less than perfection from Chef Dante. But next to Pacific East, this is my go-to place for sushi, and now that I live less than 3 blocks away, I really don't know what will keep me from the extraordinary Happy Hour and beyond, every day. Even guilt-inducing thoughts of dwindling fish populations barely registers on my normally moral conscience, when it comes to uni atop a cooked scallop. Just ask Chef Taishi about uni (sea urchin) and his face will beam with delight, and he will chirp happily about how Japanese mothers feed it to babies. If you've never had sea urchin, imagine truffled butter with a hint of sea breeze slowly disintegrating on your tongue. Yeah, Japanese babies obviously have excellent taste. This, and the red snapper, are your best bets here, but sit in front of Chef Taishi and ask his opinion. He'll offer you the freshest and choicest cuts. P.S. If you're a lucky girl and have $200 to spend on a meal or have a wonderful man who understands the worth of a $200 meal, try the chef's tasting menu. If you do, throw in an extra $50 and get one of every martini (especially the Shiso Martini), and cram yourself into a table by the semi-arched, red-tiled walls. This is probably as close as you'll get in CLE to the feel of an underground Tokyo sushi haven.
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