Has a nice crunch texture to it. [citation needed] As of 2011[update], these clams sell in China for over US$33/kg or $15 per pound. Last time I had fresh abalone, it was a little too crunchy for my taste. we arrived before it opened and saw that there was… Heads up: From now on, other Yelpers will be able to see how you voted. You're expected to make a glass last through several plates.Some minor gripes: the timing of the dishes was a bit off. They'll give it to you at the end in an envelope.Overall, an excellent and unique experience, but not necessarily the "best tasting" sushi. After trying this place, the quality, taste, and freshness of sushi sure seems to match or exceed its competitor.

[25] Regulation was mandated in 2007.

It was a shame because the other eight tables or so in the dining room all paired their sushi with wine. Anybody who has had a problem with the service, probably brought it on themselves. The squid was tender and fatty. Each one was phenomenal and on par with the best sushi we've had in Japan. Better to wear a jacket. We'd probably order some more sushi/sashimi for the same price! Submit corrections.

I only go when I can get a spot without waiting, which usually consists of lining up before 5:30 on a weekday. If you are not a connoisseur, it will probably be wasted money. However, it had a fairly mild 'sea' flavor, and I thought it went really well with a touch of soy and the yuzu kosho.Squid with Uni - This was one of the more memorable dishes from my last visit, and it's still excellent. I cannot recommend this place any more highly. Monk Fish Liver - AMAZING!17. But then, you start to listen to the screaming of the waitresses: "Table 1 is ready, pleaaaseee" is what they scream  in Japanese after they collect our little plates when we are done, so the sushimen know it's time to get the next one ready. Every dish from start to finish was outstanding. One of the best sushi experiences I've had in my life and one of the priciest for sure. She kept insisting on the phone it's better to wait at 8:30pm and we went back and forth. Some of the dishes are served with salt, some with ponzu, and some with soy sauce. If you haven't gone yet, I suggest you get in line. It's funny, because the investor actually found Nakazawa through Facebook and sent him a message if he wanted to open up a restaurant in New York, haha the power of Facebook. There's a very basic beer and wine menu.. you are here to eat, not drink, after all. Portions were not large, yet the outstanding quality and honorable presentation created a totally nourishing complete experience - for all the senses.This is what we had:Kumamoto OysterMarinated tuna sashimi Uni w/squid Halibut w/lemon & saltAlbacore w/light ponzuSpicy mackerelScallopYellowtailToroSea perchAmberjackGolden eye snapperMirugai, giant clamSkipjackRed snapper w/truffle saltButterfish w/miso sauce, warmUni IkuraCherry salmonStrapjackAnkimoSea eelToro handrollTamagoInstead of dessert, we were brought a cordial glass of a couple sips of a lightly sweetened Yuzu juice palate cleanser.I now can finally relate to why people love uni.