The reason why I gave this restaurant 2 stars is because my dad loved the chop salad, and was satisfied with the grilled chicken breast and garlic mashed potatoes. BUT the sushi? Well based on my experience, probably 1/2 a star. I ordered salmon, white tuna and yellowtail sushi, the Alaska roll with fish roe and a yellowtail roll. The first thing I noticed when my platter was served was the lump of bright pink pickled ginger on the plate. Bad sign. Really, really bad. Crap ginger prepared with FD & C #40. Okaaay. I asked our server about this, and he explained that the restaurant ran out of their regular ginger, and this was their back up. Okaaay. The fish on the sushi was fine, not great. My peeve was the rice was rolled into little balls,and the fish didn't stick to the rice, making it difficult to eat. It just wasn't professional. The Alaska roll was mediocre at best. The yellowtail roll was vile. Yellowtail tuna is my favorite. This tasted disgusting. It had tiny pieces of red in the middle of the roll, so I opened it to see what was inside. What I found was the bloodline of the fish! The sushi chef gave me the f***ing bloodline. Didn't a contestant on Top Chef get the boot for failing to cut out the bloodline? Well, complained to the manager (who looked 25 years old tops), and he acknowledged I was given the crap part of the fish (in so many words), and that they have loads of yellowtail (so why was I served a bloodline roll?), and I was given a fresh roll (mediocre). I also mentioned the ginger, and the manager lied, said the chef orders a special pink ginger. What? Is this the same chef who filled a yellowtail roll with the bloodline? No way does that color exist in nature. I have been to some of the best Japanese restaurants in the country, and have never seen "pink" ginger. Also, from where I was sitting, the guys behind the sushi bar appeared to be Caucasian. I seriously doubt they went thru the intense training required of a real sushi chef. If you want good, authentically prepared sush go to Pacific East.