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  • Sat at the sushi bar. Zero interaction or greeting with the line of 6 or 7 sushi chefs. This is not common at the sushi bar. Bad sign. Ordered Kumamoto oysters. $5 a piece. I had these just a few weeks ago in CT and they should be meaty, thick oysters that melt in your mouth. They were like underdeveloped bluepoints. Not worth $5 each. Was offered a special if toro carpaccio with Xavier topping. I asked if I could get it with whole tomorrow instead and after checking with the chef was told yes. When it was served I took one look at the Toro and having had a bad experience with grizzly tuna instead of fatty tuna I immediately mentioned it and said it did not look good. I said I would try one and if I didn't like it I would like them taken back. They were horrible and were returned. When I got the bill they were shown but deducted out. Good thing, as for pieces were $66 and the seven caviar eggs on each of them were an additional $16! The reason the chef was chopping them up is that he knew they were tough and grizzly. He should not of agreed to make an inferior product. Tako, octopus, was very good Hand roll (hamachi scallion jalapeño) was good Uni sushi (sea urchin) with pheasant egg was excellent. Service was a little slow but considering how busy the place was it was perfectly acceptable. So I'm disappointed in the quality of two very expensive fish products. If you go I would avoid the sushi.
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