There's a saying in the oil field for some who talks a big game then can't deliver: "He's all hat and no cattle!" This saying can easily be adapted to sushi restaurants: "All tank and no fish." I'd refer to a sushi restaurant as all tank and no fish if what I'm paying for is a sushi experience instead of a sushi meal. It may just be me but I'd rather pay for the food than the ambiance. You know the kind of place, there's a DJ, no room at a bar crowded with cast offs from America's Top Model and gladiators from the Steelers practice squad, the staff looks like a Benetton ad, and after a few sake bombs you could mistake your location for a night club. The interior and location of this restaurant translates into very expensive fish for customer; fish that isn't always fresh or thoughtfully made.
Tell you what I am looking for in a sushi joint: Japanese nationals. It is very comforting to go into a Japanese restaurant and see actual Japanese people running the place. This is what you are going to find at Little Tokyo Bistro, a friendly Japanese family preparing and serving your food. They invented it, so in my opinion their version is best. The second thing I look for is the quality/freshness of the fish on the sashimi platter. This is fish in its truest essence. It's not fried or encased in cream cheese, sitting on rice or wrapped in seaweed. No sir, just the fish. We ate the sushi deluxe platter at Tokyo Bistro 4 times in one week and not one bite tasted anything but fresh. Tastiest fish I've had in Pittsburgh so far and that is why we will keep going back. That is not to say we haven't enjoyed their rolls as well. Had one the other night that at the time I could have sworn was the tastiest thing I've ever eaten.
The only thing I wish they did at Little Tokyo Bistro was keep a few more bottles of sake chilled, because sometimes, one bottle just ain't gonna cut it!