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  • I was excited to learn about a new place near work, though it is unlikely I would eat there for lunch due to crazy parking limitations (at work getting a spot upon return). However, I can always stop by for dinner. Eric R. and I went here this past weekend prior to my dropping him off at the airport. We were seated at the bar in front of Chef Sai and also Chef Dragon (truly a cool name!) - the service and interaction with the sushi chefs was remarkable. Our server was on the quiet/shy side, but she was certainly nice and refilled our drinks as needed. The only app I ordered was the shishito peppers, which were teeny tiny but tasty and covered with bonito flakes. We had a lot of sushi options. I nearly passed out when I saw the specials board read "YUZU YELLOWTAIL BELLY" but alas, no belly in stock. Instead, we got salmon belly so that is a fine swap. There is a delicious yuzu sauce similar to Monta Chaya's drizzled on sushi like tai. We got whole scallop that was slightly seared via blowtorch also. Eric R. was happy because he could order half rolls of many kinds of rolls to try. I got a salmon skin handroll which was delicious. I did not see handrolls on the menu but Chef Sai happily obliged. I got amaebi which did not come with heads initially but were happily given upon request. We also got the cocaine which is a super spicy sauced sashimi salad. The sauce has habanero oil and gave my nose a nice run hehehe. Saba is house cured and very tasty. Chef Dragon gave us an assortment of the freshest of the day for us to try, including, sake, escolar, maguro, and hamachi. I also got tako with lemon (asked for sesame oil but it may have been misheard). I ended with the super rich dessert uni with quail egg. The quality was quite good. The ambiance is very different from its predecessor Kabuki, and it is painted dark and is a bit funky behind the sushi bar, with pictures and written menu like Ichiza's walls. Great conversation with sushi chefs. I will return.
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