What happened? New owner? New management? We remember coming here and talking to the owner while he deboned a fresh piece of salmon and talked about curing and making sushi. Now the owner looks like he just stepped off the golf course and flaunts a $20 tip to sushi chefs making sushi with below grade fish. The 'Panko' tofu was good. Tonight it was Gordon's from the freezer. The yellowtail will assuredly make us sick. We will miss you Sushi Room.