The tiny sushi bar seats 5. The owner and sushi chef is Toki-san. He is from Kyushu.
His dishes are geared toward the typical foothill customer ... thus he doesn't carry shellfish normally found in authentic sushi bars. But no deduction for that ... No, the deduction is for serving oversizes slabs of fish on my nigiri sushi and poor knife skills.
"What?" you shout. "How dare you deduct for generous proportions of fish!" Yes, yes, yes--I know--most people freak out because they don't understand sushi very well. Folks, it's not the quantity but rather the quality and proportions and expertise in the cut that make the difference.
Another deduction for lower than average knife skills for a Japanese sushi chef. If you find strings of fatty tissue in the fish, it's because the cut was poorly done or the quality of the fillet was suspect. That's what I got at Sushi Q.
Here's the deal. I believe Toki-san can make nigiri sushi the correct way, the way you would get it in Japan. But I believe you must ask for it that way. Otherwise, you get a massive hunk of fish that overpowers everything. But I'm not certain if his knife skills are up to snuff.
Very good Japanese sake selection.
Nice ambiance.
Good service.
3.25 Stars
Category:
Thai
Categories:
Japanese,
Sushi Bars
Category:
Italian
Neighborhoods: Mid-City West, West Hollywood
Categories:
American (Traditional),
Breakfast & Brunch
Categories:
Sushi Bars,
Japanese
"The priorities: Food, Service, Ambiance . . . in that order."
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Review votes:
358 Useful, 123 Funny, and 194 Cool
Walnut Creek, CA
Yelping SinceApril 2008
Things I LoveCulinary Arts, British Rock, American Blues, Italian Leather, Japanese Blades, Fine Wine and Spirits
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Current Crusha Mexican/American woman
It's okay for just fusion rolls, but not authentic sushi. Sorry.