One way you can tell good sushi is that it will be rolled in the traditional way (wrapping on the outside, then a little bit of rice, and then the center), the rice will be carefully prepared in a broad flat bowl, and the courses will be served a little at a time instead of twenty four or thirty rolls at once. Eric is a master at this -- he has worked at his craft for a lot of years, and he is able to use fish that were swimming a few hundred yards away earlier that afternoon. You'll feel like you're in Kyoto. And the restaurant is set in what used to be an art gallery -- beautiful room. Rendezvous is a small space and dinner is by reservation only, so make sure you contact them early in your stay. We loved it.
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