Wow
A Legend Survives - The Return of the Master Class in Wonderful Sushi - Mori Sushi [Thoughts + Pics]
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Great report and looks like a really nice presentation of Spring! Great sake, too.
Opening with a clean and unfussy dashi presentation, and then the abalone owan with what looks like sakura no shiozuke and aonori, really nice!
I love the sound of how the nigiri progressed in texture, starting with some varied chew and gentle bounce:
- Tai no konbujime (which may very well be my favorite neta to start a progression of nigiri, for its slightly “dry” texture and showcasing of clean taste, umami that builds, and therefore allowing to focus on the rice’s texture. Speaking of rice’s texture, you really get that impact with the next piece).
- Hotategai
- Mizudako
- Hata
- Sayori
This sounds and looks really nice! Saba when prepared well is one of my favorite neta.
This sounds quite texturally sophisticated; it all rides or dies on the crispness of the nori. The uni and tororo provide the “neba” (sliminess, for lack of a better term), and then the shiso’s fresh, herbal bite and the nori’s crunch serve as a foil. With lesser quality nori and in lesser hands, this dish could easily become a failure texturally, so this almost seems like a way to show the precedence of the nori’s crispiness. Of course the nebaneba texture by itself can be a great thing (especially as an opener, like maguro yamakake) but just saying that if one attempts to do a temaki with a generous amount of nebaneba filling such as here, then it better have crunchy nori or else it’ll eat all messily. I also think that Hokkaido bafun uni in particular is the right call here to work with nori, and the sweet muraksaki uni from Santa Barbara has more impact in nigiri for the next course. Impressive!
Respect! Sounds like Maru-san does a lot of preparation himself and that’s really impressive.
Your reports are making me think that Mori Sushi may be serving the most sophisticated sushi meals in LA…not just about luxury ingredients, but rather about so much else. I’ll have to return soon!
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Hi @BradFord ,
Thanks for the detailed thoughts! 
Yah, Maru-san’s Zensai plate is always a surprise, and it really feels like he’s doing a “mini-Kaiseki” celebration of the current season when you visit him.
Tai - That is a great observation. I didn’t think about it that way, but so true.
Yes the progression was fantastic and as you noted, from Tai to Hotategai, Mizudako, Hata, Sayori… It keeps your palate engaged and interested. Truly an art that’s important for a great Omakase experience.
Uni Shiso Tororo Temaki - Exactly! Maru-san’s Nori is seriously legendary. He has the best Nori I’ve had in the States. He says he has to sometimes bid on auction(!) when there are shortages to get the specific Nori from Japan.
We usually get a 2nd Temaki of some sort, because the Nori is so good, but those 3 bottles of Sake we had… might’ve been a bit too much. 
Hope you enjoy your return visit to Mori Sushi when you visit again!
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Update 3:
To celebrate a birthday for a dear friend (fully vaccinated) who we hadn’t seen in a while, we thought it was the perfect opportunity to make a return visit to Mori Sushi (and see what the middle of Summer would bring for seasonal Fish offerings).
As before, when you walk in, you will most likely be greeted by Chef-Owner Masanori “Maru” Nagano first, since he’s behind the Sushi bar busy preparing various courses for guests.
Maru-san / Mori Sushi has arguably the best Sake menu in L.A., and it was a great opportunity to support the Japanese Sake industry during the pandemic. We started with:
Akitabare - Suirakuten - Daiginjo Sake (Akita, Japan):
An old standby, Suirakuten Daiginjo Sake was an excellent opener! There’s an immediate nose of ripe, sweet Melons, the taste is lightly fruity, round, with an excellent finish. No alcoholic taste. Just a crowd pleaser. 
Mirugai Nuta - Geoduck Marinated with a Housemade Mustard Miso & Vinegar (Central Coast, California, U.S.A.):
As always, even the simple table mat is visually pleasing and a nice touch to enjoying your meal.
The Mirugai (Geoduck) was excellent. Crisp, bright, great texture, the Sumiso (Housemade Mustard Miso) with Vinegar preparation accentuated the Mirugai to perfection. And it paired fantastically with the Suirakuten Sake.
(Zensai Course) Awabi (Steamed Abalone (Small) with Abalone Liver); Hanasaki Crab; Kazunoko Tempura (Fried Herring Roe); Toro to Takuan no Kunsei (Smoked Fatty Tuna Belly, Smoked Pickled Daikon); Umaki (Fresh Water Eel with Egg); Tomato & Baby Peach:
The Zensai (“Appetizer”) Course at Mori Sushi has become a signature item when doing a full Omakase meal with Maru-san. This veers into hybrid Kaiseki almost, where the Chef is presenting you with little bites of what’s in season, and it was superb as usual.
Awabi + Awabi Kimo - Steamed Abalone (Small) with Abalone Liver, Topped with Smoked Karasumi (Salted Mullet Roe):
Beautifully presented in its shell, the pearlescent glow from the edges was a nice touch. The Steamed Abalone is perfectly cooked, a wonderful light meaty texture, firm, but yielding, and just a deep flavor. Maru-san notes this is a “small Abalone,” because there’s going to be a “large Abalone” later on in the meal. Interesting. The Smoked Karasumi (Salted Mullet Roe) was glorious.
Hanasaki Crab + Hokkaido Uni Sauce (Hokkaido, Japan):
We’ve had Hanasaki Crab only one time before, and it was here with Maru-san previously. The Hanasaki Crab is quite rare around these parts, it’s beautifully, inherently sweet, light, delicate, less intense than our local Dungeness Crab, but still outstanding. 
This paired beautifully with the Suirakuten Sake as well.
Toro to Takuan no Kunsei (Smoked Fatty Tuna Belly, Smoked Pickled Daikon):
Still a highlight as always. Maru-san smokes the Takuan (Pickled Daikon) in-house, as well as the Toro (Fatty Tuna Belly). The result is smoky, crunchy, sweet savory bites of the Pickled Daikon, and then you get the Toro no Kunsei, which is concentrated lush fattiness, but reduced and controlled with the smoking, so you get this compact, decadent bite.
Kazunoko Tempura - Tempura Battered Marinated Herring Roe:
This sounds like a basic thing, but no one’s doing this locally and it’s a brilliant idea: Maru-san takes some beautiful Marinated Herring Roe (Kazunoko) and fries it up, Tempura-style. The result is this absurd combination of lightly crisped exterior Tempura batter, and then you get massive crunchiness from the Kazunoko, along with with pops of delicious almost creamy flavor. (@BradFord @ipsedixit and all.)
Umaki (Fresh Water Eel with Egg)
Fantastic Tamago (Egg) preparation, with a beautiful infusion of the Unagi (Fresh Water Eel). Maru-san’s Tamago for this opener course is far better than many local Sushi-yas end-of-meal Tamago.
Wakamomo (Baby Peach) + Japanese Cherry Tomato:
Simple, but so on point, and a beautiful bookmark of the Summer season: The Wakamomo (Baby Peach) is stunningly sweet, full of aromatic Peach flavor, and the Japanese Cherry Tomato is excellent, sweet, a touch of acidity to balance out the sweet, deep umami flavor.
(Osuimono Course) Ebi Shinjo (Shrimp Cake in Housemade Clear Dashi Broth):
Maru-san’s Housemade Ebi Shinjo (Shrimp Meatball / Cake) is beautifully shrimpy, and the Pickled Sakura (Cherry Blossom) is gorgeous. But it’s the Housemade Clear Dashi Broth that remains the star: It’s so clear and clean, gentle, delicate, and as mentioned before, it feels like it’s nourishing your soul. Outstanding!
Tatsuriki - Nihon no Sakura (Cherry Blossoms of Japan) - Junmai Daiginjo Sake (Hyogo, Japan):
We finished up the 1st Sake bottle before the Nigiri Sushi courses began. 
Time for another Sake: One of our favorites, Tatsuriki’s excellent Nihon no Sakura (Cherry Blossoms of Japan) Junmai Daiginjo Sake is drier, cleaner, a bit more sharp / focused, but so refreshing. As before, this bottle’s signature are the hand-cut and hand-placed 24k Gold Cherry Blossoms in each bottle (and great tasting Sake as well).
Tai no Kobujime - Wild Red Snapper wrapped in Konbu - Hyogo, Japan:
Always a nice starter for the progression of Sushi, the Tai no Kobujime features delicate, light Wild Red Snapper that has been enhanced with the Konbu (Kelp) before serving. But more importantly, the Shari (Sushi Rice) from Maru-san is immediately noticeable and outstanding! Maru-san continues to work with a farm in Japan to source a special blend of Sasanishiki and Koshihikari Rice, just for his restaurant! And the result is the best Sushi Rice in L.A.
Hotate - Scallop (Aomori, Japan):
While seeing Scallops from Japan (usually Hokkaido) are becoming more and more commonplace at Sushi spots around So Cal, being able to draw out that extra bit of umami and special flavor is what makes Maru-san stand out, such is the case here with beautiful silky, fresh Scallops from Aomori, Japan. I love Hokkaido Scallops and have been fortunate to enjoy many over the years, but these Hotate (Scallops) on this evening were some of the best I’ve ever had!
Mizudako - Water Octopus (Hokkaido, Japan):
Clean, light, it has a chew, but the Mizudako is ultra tender and creamy at the same time.
Aka Amadai - Red Tilefish (Tottori, Japan):
This front section of progression subtly shows off the brilliance of a Sushi Master like Maru-san. Someone might just enjoy the excellent Nigiri Sushi pieces as is, and that’s fine, but it’s simultaneously an exploration of textures for the opener, to awaken the palate and senses. From the Tai (Wild Red Snapper) to the Hotate (Scallop) to the Mizudako (Water Octopus) and now to this special Aka Amadai (Red Tilefish).
The Aka Amadai is meaty, but as you bite into it, it turns almost creamy(!) and tender, mixed with the outstanding Sushi Rice and you have one of the highlights of the meal.
Aji - Horse Mackerel (Hokkaido, Japan):
Absurd.
Seriously, it is not an understatement in saying I just had the best Aji Sushi I’ve ever had in my life! (Even from places in Japan.) 
Maru-san has sourced and prepared a spectacular bite, the Aji (Horse Mackerel) is singing with flavor: It’s inherently oily, with a touch of lusciousness (but not too much), it has enough leanness to make a balanced bite, the preparation to draw out this much glorious flavor, the Nikiri Sauce, the fresh Ginger, the Negi, and then his Rice.
Maru-san beams that this is the best time for Aji and it shows. Do not miss this, highlight of the meal.
Mirugai - Geoduck (Central Coast, California, U.S.A.):
(Forgot to take a picture - devoured.)
Crisp and clean, I love a great Mirugai (Geoduck) preparation, and Maru-san chats how he’s happy with the Mirugai he’s been able to source.
Sanma - Spanish Mackerel (Mie, Japan):
A gentle smokiness accentuates the inherent oiliness in the Sanma (Spanish Mackerel). Very good!
Maguro Zuke - Marinated Bluefin Tuna (Boston, U.S.A.):
The Bluefin Tuna marinated in Soy Sauce imparts just enough of a deep Shoyu flavor but the Tuna flavors still rise up and shine here. Delicious!
Kokuryu (Black Dragon) - Ryu (Dragon) - Daiginjo Sake (Fukui, Japan):
Kokuryu (Black Dragon) has always delivered consistently great bottles throughout its lineup. While we’ve enjoyed some legendary bottles from this brewery (Shizuku, Ishidaya, Hachiju Hachigo), their Ryu (Dragon) Daiginjo Sake is just a fantastic bottle and a great value (much cheaper than those other bottles). This was rounder, more robust, some sweetness with a smoother, clean finish compared to the Tatsuriki surprisingly.
Kanpachi Toro - Fatty Greater Amberjack Belly (Toyama, Japan):
Another outstanding bite, Maru-san serves a not often seen Kanpachi Toro (Fatty Greater Amberjack Belly portion)! Kanpachi itself is an excellent Fish, but the Toro portion is as glorious as it sounds: Stupid lusciousness, fatty, not but excessively so, it’s like the best Kanpachi you’ve had, but more decadent. 2nd highlight of the meal (@BradFord @chienrouge @sck and all!)
Tachiuo - Beltfish (Shikoku, Japan):
This was nicely kissed by fire to release some of the oils, resulting in a smoky, delicate, fragrant bite. Very good!
Wild Sockeye Salmon (Alaska, U.S.A.):
Maru-san mentions that he doesn’t serve Salmon very often, and only when he can source some quality Wild Sockeye Salmon such as on this visit. Tender, rich Sockeye Salmon flavor that you’ve come to expect from this seasonal Fish.
Ohtoro - Fattiest Tuna Belly (Boston, U.S.A.):
There was one small piece of gristle (thankfully very small), but otherwise, extraordinarily creamy, fatty, lush.
Kamasu - Barracuda (Kyushu, Japan):
A beautiful sear on the outside lends the perfect amount of smokiness to this Kamasu (Barracuda). It was a nice progression change from the previous Ohtoro, and reengages your palate. Tasty.
Iwashi - Sardine (Hokkaido, Japan):
Another Fish that’s stellar right now is Iwashi (or Sardine) as Maru-san explains. And we’ve enjoyed his Iwashi the most out of any restaurant locally. He is an expert in drawing out outstanding flavors, and this visit is no different:
Beautifully briny (in a good way), oily, pungent, gently fatty but meaty as well, combined with the excellent Shari (Sushi Rice) this was another highlight of the meal!
Shiro Ebi - Baby White Shrimp (Toyama, Japan):
Shiro Ebi Sushi is made up for numerous Baby White Shrimp that are combined to form enough of a topping for one piece of Sushi. Maru-san explains that Shiro Ebi sourcing may be challenging soon. There are now only 2 companies left in Japan that will catch and hand-peel the tiny Shrimp. This was still outstanding: The resulting texture of the numerous Shiro Ebi is silky, creamy, tender and a great match with the Rice.
Ezo Awabi - Steamed Giant Abalone (Hokkaido, Japan):
And tying in the earlier opening bite with the Small Abalone locally, Maru-san excitedly talks about this rarer Ezo Awabi, a Giant Abalone from Hokkaido, Japan that he had to win an auction to get(!). He’s been gently steaming it for 5 hours with a special recipe of seasonings and topped with Daikon to maximize the gentle flavors.
This Ezo Awabi is delightful, there’s a very distant oceanic breeze (in a good way), light meatiness, delicate chew and supple tenderness. The flavor of the Steamed Abalone is outstanding and his toothsome Sushi Rice stands up to the Giant Abalone.
Uni - Sea Urchin (Santa Barbara, U.S.A.):
Variable Uni strikes again. This was generally very fresh, sweet and creamy, but there was a slight hint of ocean water on the aftertaste. 
It’s unfortunately just the nature of Uni nowadays showing up more and more variable over the past few years at numerous restaurants we’ve tried.
Jikinme - Premium Golden Eye Snapper (Chiba, Japan):
While Kinmedai (Golden Eye Snapper) is a common offering at good Sushi bars around town, Jikinme (Premium Golden Eye Snapper) is much rarer. It’s a hand-pulled line caught Fish, and is much fattier than normal versions. I loved the interplay of lean and fat in this bite, definitely more luxurious tasting than the usual Kinmedai we’ve had.
Albacore Tuna Belly (Canada):
And in another rare offering, Maru-san surprises us with Albacore Tuna Belly(!). This tastes nothing like regular Albacore Tuna: It’s supremely sumptuous, beautifully fatty, but controlled (not extreme like Ohtoro), but arguably more mouthwatering and delicious. The light sear brings out smokiness to balance out the fat, and the top tier Rice… another highlight of the meal! (@BradFord @Sgee @ipsedixit @A5KOBE @chienrouge and all.)
Hagashi Toro Temaki - Special Fatty Tuna Belly Handroll:
Regulars of Mori Sushi will know that Maru-san’s Temaki (Hand Rolls) are legendary. Whatever flavor combination is special enough, but then it’s finished by that absurdly, crisped, crunchy Premium Nori (Seaweed) he sources from Saga, Japan. On this visit:
Hagashi Toro, a very rare cut of Toro (Fatty Tuna Belly) because the Chef has to carefully prepare the cut to be all pure lusciousness with no gristle, tendon, etc. Taking a bite, you hear and feel the insane crunch and crispiness of the Nori wrapper, then you realize you’re biting into one of the most tender, opulent, beautifully fatty bites of bright Tuna Belly, you’ve ever had in your life! Add in some Takuan (Pickled Daikon Radish) for additional crunchiness, some Shiso Leaf fragrance, and you have pure joy.
SO GOOD!
This marked the end of the savory courses, but Maru-san asked if we wanted anything else…
(Bonus) Aji - Horse Mackerel (Hokkaido, Japan):
To ensure I wasn’t dreaming, I had to ask for 1 more piece of the Aji (Horse Mackerel) Sushi to finish off the evening, even though we were all completely stuffed at this point. And…
Just silly. It really is the best piece of Aji Sushi I have ever had in my life!
Warabi Mochi - Handmade Bracken Starch Mochi Topped with Kinako (Toasted Soybean) Powder):
Maru-san makes his own Warabi Mochi by hand, taking Bracken Starch and turning it into delicate, soft, lightly chewy pillows of Mochi (Pounded Rice Ball Dessert), but using Bracken Starch instead of Rice. The Toasted Soybean Powder (Kinako) provides a gentle nuttiness and aroma. The fresh-brewed Hojicha (Roasted Green Tea) rounds things out nicely. Wonderful.
For this latest Summer visit, Mori Sushi with Maru-san at the helm continues to deliver the best Sushi in L.A. From the outstanding Shari (Sushi Rice), sourced from a farm in Japan for a blend made just for his restaurant, to the care and precision in the Zensai opening courses, to the stellar sourcing and preparation, Chef-Owner Masanori “Maru” Nagano continues to delight and deliver a top tier Omakase Sushi experience that we won’t forget.
Mori Sushi
11500 W. Pico Blvd.
Los Angeles, CA 90064
Tel: (310) 479-3939
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In contrast I haven’t had any bad uni in almost 5 years now 
. Probably the best 5 year run of uni ever
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Sounds like a great opener and especially refreshing for summer, just as much in taste to perk up the palette (shiso, vinegar, momiji oroshi) as it is in crunchy texture (geoduck and cucumber of similar thickness).
Really nice progression of nigiri to open! Really brings that excellent rice texture to the forefront, too.
I love aji! It’s often the case for me that mackerel nigiri that are underrated but can end up being the highlights of the meal. At SGO NY, Sushi Amane with Shion Uino (NY), Sushi Kaneyoshi (LA), it was aji; at Sushi Sho Wakiki on my most recent dinner, it was saba (triple layered). This one sounds great.
Labor-intensive and a bite you don’t see too often. It takes so well to nikiri and the plush and slippery texture is something else. At Sushi Sho, it was the first nigiri (right after a constrasting crunchy geoduck and watercress sunomono appetizer. Glad it’s being served at Mori Sushi.
Perfect ending.
Looks like another stellar meal. Thanks for the report.
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Hi @BradFord ,
Thanks. Definitely some outstanding bites on this most recent visit (way more highlights than anything else we had recently, which was nice). I love Saba as well! 
I remember some stellar Saba previously with Maru-san at Mori Sushi.
And speaking of Hikarimono, the Kohada (which I also adore) was one of the amazing highlights at Yoshizumi (SF) the last time we went.
Yes, the Shiro Ebi is definitely something special. That progression at Sushi Sho you mentioned sounds fantastic as well.
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Is this the best sushi experience in LA right now ? What are other contenders? Shunji?
Looks awesome. Thanks for sharing @Chowseeker1999
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I would say Kaneyoshi
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Yes curious what the best sushi experience is in the greater LA area. Or maybe even top 3?
btw any shinko sightings?
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Takeda, Kaneyoshi (Sawa by extension), Shunji, Morihiro, Ginza Onodera, Kogane to name a few.
A step below (not in terms of quality, but rather atmosphere as they are not “temples” like the above spots are places like Shin, Brothers, Asanebo, Matsumoto, Go’s Mart, Yamakase.
Sushi Noz supposedly coming to LA soon which will give all the high-end spots a run for their money.
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Hi @chienrouge , @Sgee ,
Thanks! Yes, I’d say Mori Sushi w/ Maru-san is the best Sushi Omakase experience in L.A.
Below that, but also very good would be Kaneyoshi, Shunji. I love OG Mori-san at Morihiro, but since coming out of retirement he’s not as good as he used to be IMHO and much pricier.
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No luck so far, but I’ll report back if we see any. 
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Brothers in Woodland Hills had Shinko last week
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@Chowseeker1999 @BradFord @ others in LA…
I just can’t enjoy sushi at the price point it’s being offered at these days. It’s a snack to enjoy with beer for f’s sake. I’m almost queasy thinking that 100 bucks is a “bargain” for a good dinner, but that’s what i’m inquiring about. I need a place to go to with friends of a variety of backgrounds unified by love of sushi, drinking lots of beer and having some laughs. We used to hit up Shunji and the like for special occasions and you could still come up big for about 100pp, maybe a bit more (beer and sake adds up). I’m not looking to go out with some friends and have a bill top 1000 bucks, ever, my conscience and background just won’t allow it. It’s not casual and fun at this current price point for me and my crew.
So…what’s a good spot that I may not know about that’s in west la, BH, WeHo, hollywood, not named sugarfish, not doling out mayotard krab, that can do a nice nigiri, sashimi and handroll kind of dinner…some of my pals have bdays coming up and we’re lookin for something new. Atmosphere always a plus. Is there some neighborhoody kind of spot that can deliver this?
I’d say I’m looking for a white whale and thankfully there’s not a spot anymore that takes that seriously i hope!
Nigiri as we know it certainly started out something more casual than sushi is today; but in America, there’s lots of reasons why restaurants charge so much for sushi (many of which are justified). But I hear you, and I’m disappointed by (even if I understand why from a business point of view) the fact that so many of the better sushi restaurants will serve exclusively omakase (which naturally will correspond to the prices you discuss). In Japan, it’s a totally different game but we’re not in Japan so…
I think there are is a sweet spot of value, comfort, and decent quality in the South Bay around Torrance. There’s even some izakayas with decent offerings, namely Izakaya Hachi with its excellent Batteria (box / pressed sushi, mackerel, but they also have sea eel or salmon) which is decently filling at 6 pretty large pieces for $12.50. It’s not nigiri sushi but it’s nonetheless a fun and delicious dish in its own right (the mackerel one has shiso and pickled ginger packed underneath, and it’s seared briefly to render some of the fatty oils). Then you can also get a couple of decent rolls like negihama (yellowtail and scallion) and they offer plates of sashimi as well. Yes, they do offer nigiri but I’ve never ordered nigiri at an izakaya. I believe that you could get a sashimi plate ~$18, a batteria ~$12.50, and a roll or two for $40-50 p/p, all the while adding beer, sake, and snacks like fried cartilege, robata yaki (skewers of chicken, beef, lamb, etc. etc.) noodles, etc. This isn’t a sushi meal but there is some sushi involved for a fun and relatively cost-effective meal that can hit the spot when drinking with friends. You can also have a decent meal at Sushi Nozomi or Chitose around Torrance for a reasonable price.
However, those are not in the areas you mentioned, and around
the only one that comes to mind currently is Matsumoto. They have a large okonomi selection, admittedly not cheap necessarily, but between a couple orders of nigiri, some sashimi, and mainly several maki rolls (negihama is about $9; tekkamaki bluefin tuna about $13), I think you could get out of there for a somewhat reasonable price.
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Thanks for that @BradFord
I live somewhat near Matsumoto and have been curious about it. Back in the day when it was named something else they forgot to deliver the hotate and then accused us of eating it and trying to scam them when we followed up on it lol. Shocking was “I saw you eat it!” My eagle scout friend i was with still refers to this as “Scallop-gate.” Needless to say haven’t been back…but decades and change in ownership can heal old wounds! Maybe it’s been a good enough laugh to make it worth it. I’ll hit it up and let you know. There used to be a cool spot a few blocks east on beverly called Sushitime that played jazz and had pretty decent sushi (nothing exotic tho), nice moriawase deals too, for a good price…last i checked it was closed down.
Agree on the omakase trend and i love that when the time is right and so many good choices including those on this thread above. Just seems that fresh fish isn’t so rare, and neither are folks that know what to do with it, but what do i know…obviously not much cuz this is such a hard find.
Totally agree about Torrance…and I do indulge in that when down there but it’s not convenient for a night of drinking with friends that all live around weho area. Nobody driving home in this group, we plan to have some fun, and continue the ball rolling afterwards if we can.
And yeah it’s amazing how in japan there’s so much amazing sushi for so much less, even many of the kaiten places would basically smoke most of the high end stuff here from my experience… a bit further than torrance
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We need more old-school places like this with the jazz, comfort, and decent quality, even if not brimming with a big selection.
Too bad Kiriko is closing. I feel like they had some good dishes (especially their cold appetizers, like the kanpachi carpaccio) and we used to frequent it a lot back in the day. They had okonomi offerings and some good bites that could make for a comfortable and delicious night out. Their blue crab hand roll was a solid way to end. Shinji-san was our guy who knew our palettes very well, but he left a while ago.
Yeah, the value, breadth, and high-highs are on another level there!
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