Chef Richard really sets out to make your dining experience inclusive and memorable well at least that's how we felt during our visit. Granted, the place wasn't busy so chatting it up with the chef and our sweet server made our visit warm and inclusive. We felt like we were having our own personal chefs table/sushi bar experience ha!
Just to mention a few favs the Sea bream or Kurodai was on the daily specials menu and we really enjoyed the buttery and light sashimi cuts with fresh wasabi ( always preferred over wasabi paste) Also my favorite was the akami cuts of blue fin tuna so firm and fresh!
Salmon and red snapper also high quality and generously cut.
A five star all around for BluShushi YUM!