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| - The food was good and I'd consider most of it slightly better than what I've had in SF and probably on par with sushi in Japan, but it doesn't seem like the cost premium is worth it especially since we're talking about double or more, although flying to the Tsukiji fish market for sushi would cost a lot more. We had a $100 dining credit from the hotel where we stayed which made the cost a little easier to stomach, but it wasn't enough to cover the full cost of the meal for 2 and we wished we used the credit at another restaurant instead; taking the dining credit into account, I would've rated this place 3 stars for just the food.
+ Can taste the fresh ingredients (according to LA Times, the fish is from the famous Tsukiji fish market)
+ Menu highlights geographic origin of food
+ Homemade soy sauce without MSG
+ Warm wet hand towels brought to the table before dining
+ Accommodating when running late for reservation (had to call MGM's central number and wait for awhile before being connected to them)
- With one piece of sushi for $6+, the nigiri were the smallest I've ever seen vs good sushi places in the SF Bay Area and maybe even Japan, though the waiter did tell us they were served as individual pieces; the sushi rolls are a much better deal, but still expensive
- Decor seems to look modern, but not a fan of the mixed industrial feel of the place and the concrete floor, walls, and bar as it doesn't quite reflect "fine dining"; if you turned up the lights, you might have felt like you were dining at artsy cafe in the SOMA district in SF
- Bright lights from the kitchen clash with the dimly lit dining area which makes it seem like someone forgot to install double doors to the kitchen
- A wooden open wine? box with "BM" scribbled on the side in what seems like permanent marker is used to bring out the food, but looks more like supplies being carried to/from the kitchen rather than a classy touch (not sure if this is supposed to be a rising trend as I saw another fine dining restaurant use a wooden wine box for serving bread).
- Very minor, but our second sushi tray had the sushi roll pieces laid out but not as cleanly as one would expect for "fine dining" (or the judges in Chopped on FoodTV)
Dinner Notables:
+ Hamachi Nigiri $7 - buttery and melts in your mouth
- Yarika Nigiri with Salt and Yuzu Zest (Squid) $7 - a bit too slimy for my tastes, but liked the citrus bursts
o Tarabagani Nigiri (Alaskan King Crab) $9 - just ok
o Spicy Tuna with Fresh Green Chili $18 - tuna was on par with budget sushi places in SF
Also, I'm Asian and fine dining Asian cuisine hasn't really made a lot of sense if it's not fusion, but maybe it's because Asian food is just "food" to me.
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