I've only been in the sushi game for about a year now. Of my sushi experiences, which now number over ten, this is number two. The sushi chef that was working on a Monday night was an excellent artist and cook. We shared a combo platter and used a Restaurant.com cert. The Spanish mackerel is something to write home about. Lemme tell you, delish in so many ways. We also tried monkfish liver, which was a decadent treat and delicious beyond comparison. Tuna belly was excellent. Unagi reliable. Scallops smooth and delish. The chef makes a jalapeno ponzu which is wonderful. He also topped several nigiri with a red radish topping...love it!
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