Decor: unremarkable. What was remarkable however, was the line of chefs with zero Asians. Ha.
Service: very good. Attentive, prompt, and I made a passing remark about a fish (escolar) I'd previously had a not so good experience with. The server, Boris, comped us their signature escolar sashimi to leave a better taste in our mouths and memories.
Food: excellent. We had the tostadas of yellowtail, tuna and salmon. Sashimis of Cajun Albacore, yellowtail yuzu, salmon mascarpone and salmon avocado creme. The mascarpone pairing was interesting and unexpectedly delightful. Standout was definitely the Cajun albacore: bomb.
We had the three mochi selections and green tea creme brûlée. The latter may be the most excellent creme brûlée I've ever had except for maybe the unparalleled delight of my first CB ever. This one was fragrant, creamy and the taste and texture was lick-spoon outstanding.
Tried the coconut sake- pretty coconuty and smooth. The green tea had no aftertaste and was obviously brewed at perfect temp, fragrant, just lovely.