First visit. Last visit.
For starters the sushi chef left the doors to the refrigerators open. Big no no. Chef slapped a wet towel down and shot wasabe all over my girlfriend. Didn't notice and therefore couldn't apologize.
Hamachi shooter was a pain in the butt to eat and not worth the effort. The ponzu sauce was way too strong, and they put it in everything we tried. Salmon carpaccio, pass on the dish. The onions inside too strong and the salmon was still a bit frozen.
They charged $4 for a pot of green tea that was made from a tea bag.
The freshest thing we had was garnish.
Staff is cool and hip, but way too concerned with being cool and hip to provide actual service. When you have an "open kitchen" concept, maybe teach the chef to not eat food with bare hands out in the opened while preparing other food.
After $30, we left and went to have dinner.