Let's start out by saying I didn't visit the teppan-yaki tables. I went for the sushi. I asked the sushi chef about himself and going out that "Ricky" was from the Philippines but had trained for a year at the hotel Nikko in Tokyo before working at the Manila Nikko. The fish is not large but fits the rice well. The rice is properly cooked and spiced. The Saba is vinegared Ricky, the other fish is brought in prepared. I had the poki salad, the Edemame, and sushibthe first night and a great hamachi-Kama the second. The best sushi I've had in the US is a Yousaku in Portland Maine, the second is in a teppan-Yaki place called shiro of Japan in garden city ny, I'm not calling this third, but it is good enough for me to come a second night.