A new spot for raw fish, similar to (but less pricey and less up-market than) KazuNori in Los Angeles. While the fish and prep won’t be at the same level as that Sushi Nozowa offshoot, what’s on offer here is very good and a decent value for your evening out dollar.
On with the fishes!
Crab roll. The tempura crunch was fun. I love the texture.
Unagi.
Yellowtail. Very fresh, but the shiso leaf at the bottom made it difficult to bite through.
Salmon. Chili oil was a nice little zing.
Albacore. The fried leeks were fun! But they overdid the jalepenos.
The urchin was lovely, and the ikura was a nice salty pop, but that pile of pickled wasabi… man.
Finally, I get to try wagu. I get it. The best sushi has that quality where it hits your mouth, sort of melts into flavor, and then vanishes. This is just like that, but instead of fish, it’s steak. Torched on a grate over coals and tucked in a little seaweed taco. But again with the pickled wasabi. Next time I shall discreetly remove some.
The good: Not bad QPR, tasty fish, fun presentation
The less good: heavy handed with the wasabi, the restaurant is all hard surfaces and uncommonly loud.
We’ll probably go back. Call it a solid 7.5 out of 10