This is a small restaurant that from the appearance and ambience alone, one would not think that it would serve such good sushi, but it did.
We avoided the ala carte buffet version, and ordered what we liked. The sushi came seared at the top with a blow torch, kind of half cooking the fish. I know I dont do justice to the sushi by describing it this way, but the resultant taste and texture is very unique! Aside from the basic fish taste/texture, the firing of the surface adds a smoky flavor to the fish and changes the texture of the seafood - eg the scallop, while not liquefying, became quite soft - an interesting texture. All this on top of the rice which is just the right portion/flavor/texture to add firmness and foundation to the overall dish. Quite a unique presentation! Normally I enjoy eating my sushi with the wasabi and a dip of the soy sauce, but I found myself avoiding this combination as the sushi themselves were quite flavorful in themselves. I guess the big difference between a traditional sushi and this version to me, is in the taste and texture - the former is valued for the purity and subtlety of taste and texture, the latter, more like a cooked dish but not quite cooked....
The food is good, presentation ok, but the ambience as a Japanese restaurant is not quite there. It is small but feels more packed than "Japan-spaced". We sat at the counter, but could barely see the chefs at work with a high serving wall between us. Chefs are locals, but doesnt detract from the quality of food served, except without the mannerism of the Japanese chefs, something that is so quintessentially "the Japanese food experience".
I would go back for the food, but I think the potential for this restaurant could be so much more if they paid attention to "all the senses" as the traditional Japanese restaurants do - they do have the main ingredient in the food quality down - now for the rest of the senses!
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