Chef Saito is the personable, quiet master behind this small traditional sushi spot where they focus on high quality fish accentuated by subtle Japanese flavors. They avoid the California style, lots of chopped and mixed with mayo mixes of two or three kinds of fish, fried in crunchy batter, with eal sauce on top type of appetizery sushi. (Chef Saito laughed at my description of American sushi). The sushi comes prepared as a precise cut over warm rice with a dash of yuzu paste, ponzu sauce, ground sea salt, lemon, shizo leaf, pickled nori, or a hint of wasabi, as appropriate.
Pros: Best fish, Chef's theory, Jun (the hilarious server)
Cons: Sorry, the imperfections charm me. Small, pricey, can be loud? Reserve Sun. night.
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