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  • Ingredients are fresh, ideas are advanced, and service is much friendlier than it has any right to be. This is a "sushi" place meant to impress, and for the most part does. All our dishes were beautiful and composed with finesse. There is a deliberate effort made to incorporate citrus and fresh micro greens in many of the plates, so the overall menu has a lightness and especially brightness you won't find in many "sushi" joints. The square quotes point to the fact that, for some depressing reason, the owners decided to jump on the horse flogging bandwagon and refer to their dishes as "tapas." Dear future restaurant owners, for the love of all that is holy can we please let go of this "tapas" fixation?! Sushi is the original tapas. No need to call it "sushi tapas"--it's redundant! That is the restaurant's major downfall, the urge to make trend and style it's leading concerns. I can hear the original concept tumbling into place: "hey man, let's do a sushi place, but "tapas style" and with a California color palette." "Yeah man, dig, right on." The execution, however, is to be applauded. Some of our dishes were first rate, especially the yellowtail collar with (just slightly bitter) preserved lemons. There is a level of obnoxious pretense threatening to eclipse the quality of the food here, and draw in the kind of fickle crowd that will bounce onto the next hip "tapas style" whatever. Here's hoping the kitchen can get out of its own way and prepare the kind of food that doesn't need to wear a costume. Give me great ingredients prepared with confidence. Leave the yoga pant selfies for the strip limo crowd.
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