Behind the sushi bar, a team of chefs works to an insistent techno beat, the scene bathed in the glow of pastel neon. It appears there isn't a seat to be had at this busy restaurant!
Start with the tangy, seviche-filled fish tacos; or the crisp samosa (yes, samosa) with crab and corn. Maybe the chicken-and-shrimp shumai, with aged ginger sauce. They're all winners.
Highly recommended: The ornate Ginza sushi and sashimi platter which features such delicacies as blue fin tuna belly, sea urchin and baby yellowtail.
Recommended: the Withcombo roll, with seared chili pepper tuna, asparagus, tuna, salmon and yellowtail topped with eel and avocado plus four kinds of tobiko and honey wasabi sauce.
At the flagship restaurant of this mega-successful chainlet, sushi chef Kenny Muraki consistently turns out super-fresh raw fish in portions that surpass generous.
What is special is the mixed seafood yaki udon, savory pliant noodles, bright vegetables, shrimp, scallops and squid. Salmon teriyaki is moist and flavorful. Skip the fried ice cream; it's too gooey.
You can't go wrong with this place. Try the delicious rock shrimp tempura, perhaps a white hot dragon roll, and finish off with creamy ice cream or just sip some green tea.
They have addictive freshly-made-to-order sushi, sashimi and hot food — and as much as you can eat of it. Weekdays, your order will cost you $18.95, then up to $20.95 on weekends.
