Sushi Sushi
Category: Sushi Bars [Edit]
Neighborhood: Beverly Hills326 1/2 Beverly Drive
Beverly Hills, CA 90212 (310) 277-1165
- Price Range: $$$$
- Accepts Credit Cards: Yes
- Parking: Street
- Attire: Casual
- Good for Groups: No
- Good for Kids: No
- Takes Reservations: Yes
- Delivers: No
- Take-out: Yes
- Waiter Service: Yes
- Wheelchair Accessible: Yes
- Outdoor Seating: No
- Good for: Lunch, Dinner
- Alcohol: Beer & Wine Only
22 reviews
Neighborhood: North Hollywood
"A nice find not too far from Ventura Blvd and the heart of Sushi Row. I've gone here twice now - its great at satisfying my craving for…" read more »
37 Reviews for Sushi Sushi
This is my no-nonsense review:
The sashimi here is simply exquisite. No bells & whistle rolls, just the fundamental basics of clean, fresh seafood. Amazing, amazing selections.
The place is small, but not at all cramped. They do take reservations, which are suggested for prompt seating.
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Shige is the Bono of sushi chefs. He ain't flashy, just incredibly talented and works from the heart. The man has staying power despite the trends around us.
Ok, so the place is small and not all that... all the focus is on the food. Don't ask for a bowl of rice, california roll or shrimp tempura roll. That's like asking U2 to cover a Britney Spears song. He is old school, pure Japanese. So just trust him. Tell him what you like, don't like and put yourself in his hands.
When I first started going there, I hated uni. He asked me to trust him. It is now my favorite. Sometimes it's about taste and sometimes it's about what you are used to. He got me out of my comfort zone.
I am a sushi whore. I have befriended a number of sushi chefs and owners of Japanese restaurants. And I used to take them golfing. I did this with Shige. Great sushi chef... lousy golfer.
I also like to compare spicy tuna rolls at various sushi joints. His spicy tuna is different... but it ranks the highest in my book.
Go check it out.
Ready? Let's go! Glad to see this place is well liked, because it's a diamond in the rough. Not a rhinestone in the rough (apologies to Miss Dorothy Parker) as so many sushi places are in the hills.
Beautiful sushi. And I must add my advice for the omakase. Sit back, relax and let the chef take the wheel. Because he is the best! Pretty much the difference between bad sex and good sex. While bad sex is still passable, good sex is sublime. Yes, I would do him. But a man or woman who knows how to feed me just right deserves my favors.
The service from the employees could be improved. It's true. But the fish is just so wonderful.
If you're all about the rolls? Do not bother with this place. This is the real deal. This ain't no disco. They're not fooling around.
The fish from Japan can get quite pricey. But if you visit this shrine of sushi often enough? He'll throw you a little something, something your way. Last time I went he gave me a huge smile and took out a whole whitefish from Japan and sliced me some up. No sauce. No ginger. No wasabi. Just pure bliss.
Arigato dear chef. Arigato.
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A gem in Beverly Hills. It's hard to find an authentic sushi restaurant in Los Angeles. This restaurant is truly for sashimi and sushi lovers, stay away if you are into sushi rolls. Omakase is the way to go here. The owner really knows his stuff; trust him and enjoy your meal.
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In one word: Wow.
Went for the first time tonight based on reviews here. Sat at the bar in front of the head chef/owner Shige and ordered the mid-range Omakase ($80 - we requested no uni or ika).
Started off with some paper-thin sliced sea bass sashimi which was artfully presented in a tray of ice with a delicious ponsu-type sauce for dipping. Upon taking bite #1 my buddy and I looked at each other semi-stunned... we are regs at Asanebo, Matsuhisa, Sushi Park, etc. and were just hoping to find something comparable. This incredibly simple dish was OFF THE HOOK.
Next up was monkfish liver served with an assortment of seaweed and greens. It was my first time trying this dish so I don't have a basis for comparison but I really enjoyed it.
Little did we know that was just the start. Next came piece after piece of thin-sliced but very generous cuts of some of the freshest fish we had ever tasted. As I mentioned we are no strangers to high-end sushi but the cuts Shige was serving were truly next level.
I'll also say that this mofo knows how to command a counter. We sat wide-eyed and spellbound as the master did his thing, almost afraid to ask what the hell we were eating as to not f-up his rhythm.
Next up were individual mixed sashimi platters featuring jumbo clam, scallops, sweet shrimp (best I've EVER tasted), octopus, and seared abalone - which he killed right in front of us then blasted with his torch - along with a side of tamago.
This was followed by some kind of tuna (toro?) hand roll. He used a unique seaweed that tasted much fresher and crisper than the stuff we've had elsewhere, making for a very delicious roll.
Oh yeah - somewhere along the lines we were served a clam miso soup. Nice touch.
We were next served some herring sushi (excellent), and some kind of crazy eggplant sushi that was - surprise - DAMN good.
He then pulls out some steaming hot king crab and proceeds to make us some more delicious hand rolls. As we are finishing the waitress pulls up with 2 pieces of some of the most tender black cod I've had anywhere. I especially liked that it contained only the white meat... none of that gray stuff that is usually near the skin.
Here is the most impressive part of the meal: We were starting to get full and I think it was obvious. Shige asks how we are doing, I give him the ok sign, and all my bro could manage was an "uggh".
Instead of packing up and taking his $80, he looks at us like we were a couple of wussies and says sternly, "2 more!"
Yes sir!
What followed was a smelt hand roll made with PREGNANT SMELT.
Huh?
It turns out that orange stuff most restaurants try to pass off as smelt eggs is "imitation". Shige serves the real shiat... IN the fish! He seared it with his blazing torch before rolling it up for us and I have to tell you it was incredible. Not to mention we felt like true sushi snobs for eating such a gangster dish.
Shige pulls out some other kind of steaming fish and before we know it we are eating some tender and flavorful unagi... a fitting end to a perfect meal.
Oh... but wait. Turns out your $80 also gets you a free choice of dessert.
I now have a new favorite sushi joint, and my guess is that you will too as soon as you try it out. At the end of our meal my friend said to Shige, "We eat at all the good sushi places... all of them... and this is the best."
Shige gives him a stern look and says, "NEVA compare to Sushi Sushi!"
'nuff said.
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Very small local Sushi Bar with limited tables. Casual no frills but very good. Service is satisfactory. Not good for a night out but good if you just looking to eat. They have fish from Japan that you pay extra for but worth it.
Food = 4.00 Stars
Service = 3.00 Stars
Decor = 2.00 Stars
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very nice sushi place at beverly hills!
not enough table -1 star!
One of the best Sushi places in LA. VERY fresh fish. The omakase is a great way to taste all the delicious options that are particularly good on that day. The service is wonderful and friendly. It's all very elegantly served and the delicate sauces they use don't overpower the natural flavor of the fish. If you want excellent, fresh, unpretentious sushi served in a friendly atmosphere, then this is your place.
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I went to grab some lunch with my co-workers there for the first time today. Everything I had was fantastic.
Their arai of suzuki was phenomenal -- a very difficult dish to do. If you really want to know how good a sushi place is, you have to try their delicate white fishes. And they passed the test with a flying mark.
Everything else that followed was also very authentic, melty and tasty. They even had zuke, which was how most tuna sushi was done in Tokyo in the early days. If you really like the taste of tuna (even over fatty toro), then this is the way to eat it.
Would love to go back for dinner and try more.
I sat at the counter and did the omakase deal. Anytime I go to a sushi restaurant, I ask for no wasabi. This was the first time I got yelled at by the sushi chef for asking for no wasabi. The asswipe still put wasabi in my plate after I specifically asked for none. Although the bitter ass mother fk was an ass to me, the food here was absolutely amazing. I've never eaten such fresh n high quality sushi. The place looks like a shitty hole in the wall, but the prices will easily exceed what you pay at Katsuya, Hamasaku, Nobu, but it's definitely worth it. Don't expect any frills, a scene, or a friendly chef and you'll love this place. I'm giving them 5 stars even though the chef told me that I'm just a kid who doesn't know how to eat real sushi.
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Been here twice for the omakase dinner, $60 (perfect amount) and $80 .. make sure to sit at the bar. Definitely a new favorite in LA, even better than Sushi Yasuda in NY :oX (with food being the only factor of comparison).
Everything was insanely fresh: each perfect sliver of fish, uni (which i've never enjoyed prior), oysters, crab legs .. i'm so hungry!!!! Going back tomorrow night to introduce my best friend, caaaan't wait.
Eating oatmeal at work makes me want to slit my wrists.
*le sigh*
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Unbelievable! okay, maybe that's a little too extreme. But in a sea of crazy fish, sushi roku, and California rolls, this place rocks! Serving up traditional sushi with a flare!
I just can't believe I turned my lunch special into a small omakase cuz everything was so Oishi. Shige san is one funny chef, he forbid me to order king crab hand roll, because he told me that king crab is only good in the winter and other times are frozen. And knock me out with the signature Toro hand roll. He's even brave enough to make an Uni sushi nigiri style, instead of the normal nori wrapped around rice. He always remind me that the baked items (shitake, anago, and seared toro) are hot (when it was really not going to burn your tongue). Without telling him what I like and a first time customer, Shige even closed out my meal with Uni over giant clam sushi, my two favorite ingredients. For that I give him the extra star!
And they are open for lunch till 2:30! But Shige san likes to closed the door at 2:15. Can't wait to get my real omakase with Shige.
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I've been boycotting premium sushi for a little over two years. A mix of liberal guilt (poor dolphins/sea turtles/other sea creatures I own in stuffed animal form caught on bluefin long-lines! the fish stocks of x,y,z delicious, delicious species of fish collapsing because of global demand for sushi! the carbon footprint required to get the GOOD stuff!) and an irrational love of the tuna tank at the Monterey Bay Aquarium put me off my lunch, so to speak.
But, since it's in Beverly Hills, a minefield of overpriced restaurants of dubious quality, and a favorite of a friend's who swore that the chirashi special was the best value, hands down, with the best fish, hands down of any sushi restaurant in LA, I had to go.
....Except there was no chirashi on their menu (damn you, menu pages!), only a $24 lunch special which is way more than I would normally be willing to spend on lunch, much less lunch in a mirror-lined tatami ( ?) shoe box. The quality, as everyone has noted is amazing, the kind of fish that requires a couple moments of aesthetic contemplation before going down the hatch. The accompaniments are equally good. The wait staff is coolly efficient, like robots would be. But if I'm going to be choking on my principles, I want a little less smooth jazz and a little less claustrophobia, regardless of the quality. A waitress who smiles at you as you hand over $33 and change for lunch would also be nice.
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Damn Man, this is going to be a hard review!
So, let me preface this review by saying that I had one of the most unappetizing meals I have ever had hear....so, why four stars? Well, the food was from what I could tell, STUPENDOUS!
But I have to warn you that there Omakase features Uni in just about everything. I don't know if they change it up and maybe I just showed up on National Uni day. But Seafood Pudding just aint my thang! So I avoid it at all costs. This sucks because I consider myself a Sushi purist and what purist doesn't eat Uni? This mofokan purist!
So, let's talk about the good stuff.
Presentation= Impeccable
Creativity=Utterly Unique
Quality=Amongst the Best
Taste= Like Tony says...They're Great!!!!!
What I have learned from this experience is that next time I go, I'm ordering only what I like...that is all, that is it...no F-Uni business!!!!
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I've known the cheif/owner since he first opened the store but the quality of food hasn't changed. I love their sushi, the only thing that I don't like about it... is that it's so far! haha... He's always nice and the food is great. He's a very interesting man and loves to talk! If it wasn't for the distance, I'd go monthly.
ordered medium omakase for $80/person. everything is above average. loved the otoro with fat on top & chef used torch to bring out the flavor. i wish i had 10 of that. not so crazy about warm rice on nigiri....it was my hubby's first time tryilng uni. he said it was so bad that he wish he can spit it out(he couldn't since we sat at the bar). Good experience, but a bit pricey.
We didn't have a reservation and it was Saturday night near closing. They not only let us in but gave us a fabulous table in front. The quality was superb. They are a traditional sushi restaurant and they have fish flown in from Japan daily. I had the mixed seaweed salad, nakametoko (sp?) miso, and a few tuna and yellow tail rolls, finished off with some red bean mochi. Yum yum and they kept the green tea coming.
My sense of sushi "value" has certainly changed from my Tokyo days. Sushi Sushi is a great Value.
On a hot tip from my boss (who eats at Sushi x2 three times a week) I forwent the omakase and ordered the $24 premium sushi. I greatly prefer to pick my own order of consumption (something that has always bothered me about LA-omakase). Chef special is great, but give me the fish that's best and I'll eat them the way I want. This is essentially what the premium is.
At $3 per piece, I want some damn good fish. This was definitely some damn good fish. The unagi was perfectly tender and tasty, NOT slathered with teriyaki. Ebi was perfect, saba (not my fave) was delish, marinated maguro bomb, and chutoro freakin fantastic. On top of the 8 big pieces, the set comes with an 8 piece chutoro roll that was slightly loose and perfectly balanced. Figure $6 for the roll alone and you're down to almost $2 per nigri. Wow!
I don't know if I can really justify a $24+ lunch all that often. When I am the boss I'll eat here thrice weekly as well. But for the time being, I bet I can make it down Bev dr. for a little raw Tokyo love at least once a month.
I was running out of $ over the weekend (poor student) and still want some good sushi
i tried chirashi (fresh fish over sushi rice) and it was surprising good ~ 20 dollars
i will come back for more sushi next time.
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Hands down, one of the best spots in Los Angeles for Sushi. Don't expect the fake crab california rolls. This place is about fresh fish of every kind you could think of and some that you wouldn't dare think of. Everyday is different there. They serve only what's fresh and they know how to serve it. No hot and spicy, i can't taste anything but hot sauce, rolls. Just good traditional and new concept sushi. The omakase is always different. Just tell him what you can't eat and he'll do the rest.
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Been here twice (sushi, sushi) for the omakase and simply wasn't that impressed. The offerings are very creative, but the quality of the fish was markedly worse than other comparable sushi joints.
Nice surroundings though.
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i write this review somewhat weepy eyed.
sushi sushi used to be my top 3 favorite sushi restaurants in LA, and i'm kind of a hardcore sushi snob. i still think the food is absolutely amazing. they nail the rice, the fresh wasabi, the fish...
i used to eat here weekly.
i took my sister and family here for her bday dinner as its just up the street from my house. had a great omakase meal.
things really turned sour when i had my own birthday dinner here just over a year ago. lets just say i had the most shocking waitressing experience that ruined the entire meal. (and i am one of those people who rarely gets annoyed with service) i wanted to curse her out but i didn't want to embarrass my family... my sweet mom even insisted on leaving a tip to that B****.
i stopped going after that experience... yesterday i was just really craving good sushi for lunch and decided to make the drive to beverly hills for some deluxe chirashi... i regret to report that all the sushi lunch specials are gone except the deluxe sushi which is now 24 dollars. its still a good value for the quality of fish but i was really wanting the chirashi. they charge you two dollars for tea, which is annoying for a sushi restaurant but this is beverly hills.
i wont be crossing town to eat here anymore. the love affair is over, but i suspect i may stop in when i don't feel like driving to torrance or little tokyo.
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What a find! Who knew super-authentic sushi could coexist happily with an attractive ambience on the westside? And next to "Islands" of all places! Places like Echigo and Hide remind you of their no-frills, hardcore "sushi-ness" by beating you over the head with cafeteria-esque fluorescent lighting and acres of formica. But Sushi Sushi is actually kind of nice inside, with muted lighting and a shiny wood sushi bar.
More important, the sushi is excellent. Like another reviewer said, if you're looking for creative rolls, look elsewhere. This is all about the purity of the ingredients and fresh fish. And it's also all about Shige, the sushi-nazi (can I say that word here??) behind the bar. He'll tell you exactly how to eat what he puts in front of you, and don't you dare ask for more wasabi.
We selected mid-range Omakase, which runs $75/person. Not cheap, but the likes of Matsuhisa now runs something like $115 or so. Uni was delectable, as were the salmon eggs (if that's your thing).
All in all, GREAT fish, good ambience and location, and another place to add to my shortlist. Oh, and super-positive sign of it's goodness: nearly everyone inside was Japanese.
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I hadn't visited this place in a while, ever since Tom opened up Boss not too far away. But I was lazy and didn't want to drive over lunch so I gave it a go. Oh man, I had either completely forgotten how good it was or Sushi Sushi has improved over the last several years!
As others have said, it's not a "roll" joint so if you're not into sashimi, do not pass go. However, if you're a sashimi lover or you're new to sushi with an adventurous palate - this is a great place. Orders are for single sashimi (albeit generous sized) so you can try a bunch of different ones and see what tickles your fancy. The most recent time I was there I had one of their daily specials of seared toro that seriously melted in my mouth. I think I had about 4 servings of it. Every time I've been their fish has been really fresh, but if you're looking for creative rolls or soy paper, you won't be accommodated.
Pricing isn't cheap but it's definitely reasonable. Service is spotty when they're at full capacity, but it's nothing to make you refuse to return. It's a tiny space so plan around lunch traffic accordingly and definitely make a reservation for dinner.
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My Wife and I were introduced to this place by a family friend several years ago and it continues to be the best place we have found in Los Angeles for sushi.
Its rather small so I wouldn't recommend large groups, maybe 6 at most. If you have the opportunity to go, I recommend ordering omikasa "chef's choice" and then sit back and enjoy!
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When I was visiting LA awhile back, my friend (who owns Ramenya, and who is, yes, a real Japanese guy from the real country of Japan, sheesh) took me here. Now, my experience may or may not have been typical, since my friend seemed to know the sushi chef/owner pretty well from frequent visits, but I'm surprised that this is only the third review of the place and it's coming from a New Yorker. Well, I guess you might think I don't know what I'm talking about (and I don't, since I can't really compare it to that many other sushi spots in LA, but I could compare it to places in NYC and Tokyo), but then again my friend lives in LA and lives and breathes the restaurant industry.
Anyway, I thought it was great. The fish was fresh and varied enough that we ran through an entire omakase meal and then proceeded to order an equal amount of a la carte items (my friend has an enormous appetite). No complaints, although I do agree with Noah L and suggest that you sit at the counter and make sure you get service from the owner. From what I understand, it can make a difference in the quality.
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While I pause at the thought of getting fairly unknown places I adore too much attention on here, I feel it's my duty to dispel a lot of the hype that happens in this city by shining the spotlight on lesser known places that completely kick the big guys' arses.
Sushi Sushi is one such place. The owner is also the main sushi chef, and he plans on retiring in a few years, so go while you still can. I am a certified sushi snob, and have constantly been on the look out for sushi as good as I had in Vancouver, B.C. - no simple task. What many people consider to be good sushi here pales in comparison to what I eat when I go there.
But, there are some places that I've recently discovered that hold a candle, or two. At Sushi Sushi, I encourage you to be adventurous and go with one of the omakese (chef's special) varietes, where he custom creates a menu from the freshest fish that day, and according to your dietary needs. Don't even THINK of asking for a California roll or a spicy tuna roll - this place is the real deal. It's more about the fish, and less about the rice (which is a sign of a good sushi restaurant, BTW). But beware - it'll cost ya.
Bring some foodie bravado but leave your shame at the door, and dive in to the freshest, most flavorful sushi/sashimi I've had in a while here in L.A. It's always packed as it's very very small, so make reservations if it's for dinner. The owner/chef is a fantastic fellow and is really part of the whole experience, so sit at the bar if you can. He gives you advice on new stuff to try, what's fresh that day, etc.
He also loves it when you talk like Ernest Borgnine while wearing tweed.
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This is the place I go for years and the last couple of years, this place got very busy (Zagat?). It can be tricky if you go there as an ichigen-san. To taste the best of it, you should go there with someone who knows the chef there. The fishes are almost always darn good. Avoid shell fish; it's not good IMO.
Best sushi in LA!
You can order by one piece, and they have my favorite kohada on the menu.
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I had to add this restaurant to Yelp. It is a small sushi bar on Beverly Blvd. If it's not for my sister who got introduced to this place by her Japanese co-worker, I would've tried this place.
I would highly recommend their Chirashi sushi. It has great variety in one big bowl and they taste great. Their premium tekkadon is also excellent ( tuna bowl with toro meat). Their sushi also has soy sauce on it, so it's all ready to eat. (my sister was yelled once by the chef for putting more soy sauce on her sushi)
The only reason why I'm not giving them 5 stars is because there were times in the past when the fish was not that fresh. It might be because the fish market is always close on mondays, so it's best to eat sashimi in any other day. In addition, if you are bringing in anyone who doesn't eat sashimi, don't even bother.
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As good or better than anyplace else for fresh fish. The service is excellent. One warning, however: this is a traditional Japanese sushi bar. No tempura, no California rolls, nothing but sushi. Also, no cell phones, thankfully. Also, it is very small, so think about making reservations, or you may be out of luck.
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Excellent food. Crowd's a bit iffy, but worth the wait.
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This spot is top of the sushi class in Los Angeles. Keep in mind, when I say the best SUSHI I'm specifically speaking about their SUSHI. Not the crowd, celebrities or $1 million interior design...If you think Sushi Roku is the shit then stop right here.
I've been a few times now and I've gone with the medium omakase each time. The price is $70 which includes 15 pieces of sushi, 2 appetizers and desert. Every time I've gone, the course has been different (Minus the desert which is always a choice of Green Tea Ice cream, cappuccino mochi, season fruits and macha pudding). The appetizers have consisted of tuna yukke with quail egg, Aji garnished with seaweed, cucumbers and ponzu, squid noodles topped with Uni and ponzu, grilled miso bamboo shoots and a seafood arrangment of seared scallops, sweet shrimp and squid. Needless to say, this is not a place for a novice or at least somebody who is fairly adventurous.
As for the sushi...Top class. The cuts are very generous in proportion to the amount of rice. Although you get 1 piece per type of fish, the cuts are so large that I would say it equals about 1 and 1/2 orders due to the cuts. One thing I REALLY love about this place is the chefs season your fish for you. This means the right amount of wasabi (fresh), soy sauce, salt, lime or sauce. So if you're the type that likes to drench your fish in a sea of soy sauce with WAAAAAY too much wasabi...You should probably skip Sushi Sushi. Again, I appreciate this technique as it's very similar to how fine Sushi establishments in Tokyo serve Sushi i.e. they know how to serve fish to maximize flavors the way it should be.
Highlights would include Zukke, Aburi Toro, otoro, Engawa, Buri, Uni (No seaweed w/lime and salt), Saba, Negi toro hand roll, Kohada, Amai Ebi, Tai and of course Anago to end things.
Another thing that makes this place so classic is the Head Chef, Shige. Dude is sort of a nut but the kind of nut you'd want to hang out with while pounding Draft Sapporo and negitoro hand rolls. Don't bother talking to him cause other than "THANK YOU" and "No Soy sauce," the only other reply you'll ever get from this dude is "Sushi Sushi." I've heard numerous people compliment him on their food or his skill...Everytime he just smiles and utters the phrase "sushi sushi!" He's KIND of a dick but by NO means a "sushi nazi." First time i went there, i heard him talking to a Japanese customer who was chatting it up...Shigei seems sorta annoyed...But the guy ends the conversation by saying "Oh yeah, this is the 2nd time ive been here today...I came for lunch too." Shigei hardly takes his eyes off the fish and says "Oh oh...You're weolcome." CLASSIC! Make sure you buy this guy a beer too...Seems like he pounds at least 3-4 per hour.
Drinks include $4 draft Sapporo, other japanese bottled beers and a respectable Sake selection.
Overall this is a sushi masterclass IMHO. Top class, quality...Everything you would want from a fine Sushi place.
ENJOY
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epic. real sushi.
found this place way before i started yelping accidentally. tried chirashi - thought it was awesome. finally convinced my bf showing this glamorous reviews on yelp and we had omakase - the best meal in a while. we ordered small omakase and picked some a la carte. turned out to be a genius idea.
app -- steamed conch, and some salad dish....? i can't remember honestly what exactly was, but both were very good.
maguro, kanpachi, chu toro, bincho tuna, herring, aji, ikura, mirugai, tamago, anago, and so on... -- all fantastic except for maguro and herring, still good, but not my favorites
then we ordered uni, saba, special handroll with small anchovies -- perfection. undescribably tasty.
remember, no soy sauce needed for sushi. this is not a beautiful / romantic place. they don't have cali rolls or tempura. due to limited seating, reservation is recommended or show up early.
$150 for small omakase x2, a few a la carte orders, two glasses of draft sapporo before tipping
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high quality fish, cool sushi chef...this place is the real deal
sat at sushi bar and took sushi chef's recommendations through most of the meal...was not disappointed at all, had amazing zuke, uni, he even threw in a free unagi at the end...liked that he instructed on which items were "no soy sauce" throughout...
would def. go back and do the omasake next time...i trust the chef there for sure now!
let me preface this by saying that i've eaten here at least a dozen times in the last three years and i've never been disappointed.
the chef/owner has a passion for his art, takes the experience very seriously and appreciates those who request his guidance ("no soy sauce" or "little soy" is what he tells ya).
absolutely legendary and designed for true lovers of sashimi and authentically prepared sushi - you can get your designer rolls done elsewhere. became a lover of uni since everything is so fresh. if you're bold enough to sit at the bar, buy the chef a beer and listen to his instructions as you enjoy your meal. no soy means no soy sauce so don't ruin his amazing creations. their seaweed salad, seared toro and salmon are out of this world. go with chef's choice and don't bring a date that doesn't get it to spare yourself the shame...
when i came across the reviews for sushi sushi, i held my breath. if i came across anyone who gave less than four stars to this sushi spot, i would not trust their opinion on any other review. not too many people know about this place, but for the 8 reviews that came before me they were all 4 stars and up! yay!
don't come here if your idea of good sushi involves,mayo,something fried,or anything with the words, inside out,volcano, dynamite, caterpillar, or philly cream cheese.
if you are a true lover of seafood at its freshest, then take a seat in front of shige-san the owner. he will tell you when to dip your sushi into soy sauce, scold you if you have sloppy chopstick etiquette, and tell you to use your hands. it's the best way to enjoy good sushi anyways.
if you are open to anything, the omakase (mid-price i believe is $65) is the way to go.
i hear they have an ubeatable lunch special for $20 bucks too.
if anyone ever gives this spot three stars, please just don't compare this spot to koi,katana,or sushi roku.
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