The owner used to be head sushi chef at Chopsticks in Georgetown, DC. I liked his selection then and now. As usual busy as ever. Stayed at the counter a la carte. Best Nigiri was sea urchin, very fresh. Hamachi(sea bass) was excellent. Ikura(salmon roe) was bit salty. Chu Toro(fatty tuna) was not as fatty as I imagined. Octupas small legs were good. Of course, this critique is in comparison to other sushi places around here. In U.S, if you want to have great sushi, you need to go to NYC, Frisco or LA. You'll also pay much more.
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