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| - Upon walking into this sleek establishment, the first thing one notices is the placement of the sushi bar at the center of the restaurant, where all can observe the chef at work. Perhaps it was the understated but self-assured way I was acknowledged from the head sushi chef upon walking in, but I just had an immediate strong impression that I would be well taken care of, and my instincts were not off.
Call me a traditionalist, but I haven't fully embraced the trend for sushi that is overdressed with multiple types of fish and lathered with bold sauces (am I the only person who finds the term "orgasm sauce" to sound completely unappetizing?!) since sushi is a celebration of the intrinsic flavor of the fish, and the former style can often mask or compensate for mediocre sushi. Therefore, I went with some traditional sushi rather than go for the combination rolls (although ones which stood out upon perusing the menu was a tuna roll with mango topped with salmon and a king crab/lobster roll wrapped in halibut). They have a special menu near the back pages that offer "half-priced" sushi all the time (makes me wonder when it is full price) but semantics aside, I received a reasonable deal with 2 pieces each of red snapper, yellow-tail, halibut, yellow tail belly, and sweet shrimp for less than 20 bucks.
All the fish were extremely fresh and the chef does a good job with proportioning the fish/rice ratio. The stars for me were the sweet shrimp and the yellowtail belly. The sweet shrimp has a velvety sweet texture and it slips right off the slightest bit of tail left on probably for aesthetics. The two pieces are also served alongside two perfectly deep-fried shrimp heads which makes it seem like a 4 piece order. This additional bonus piece was an unexpected bite of heaven since it was like combining the most perfect shrimp chip, soft shell crab, and the innards of regular crab all into one glorious fusion of texture and flavor. There was also something primal about being able to devour the whole thing since it appears as though it would not be digestable based on appearance alone.
The tell-tale sign that I would return was upon being served the yellow-tail belly. The server presented me with some yellow-tail belly that had been diced into 8-9 pieces and apologized that the chef was down to a portion that was not able to be fashioned into a nigiri, but just received a fresh shipment that he would serve on the house if I was willing to wait an extra 15 minutes (I should mention both portions were excellent). The fact that I received a double portion and the chef's insistence that I get the freshest cut of his fish at no additional charge speaks highly on his craft and loyalty towards his patrons. The meal concluded with an artistic palate cleanser of an orange served with the skin off and sectioned inside it's rind which probably took an additional 5-10 minutes to prepare versus cutting them into simple wedges, but sometimes little touches go a long way.
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