Its location in Arroyo Plaza, amid a nail salon, doughnut shop and pizza spot, should be the first hint that this sushiya is as modest as ever. But, don't let that be your judge as these itamae certainly know how to spin some serious culinary game. In fact, Chef Ichiro—who runs the show with his wife—began crafting sushi at the age of 18 in Tokyo, and his experience shines in every bite.
Quality fish is the one and only focus. Sea eel, shrimp and yellowtail are remarkably unctuous. Then halibut fin, salmon belly and barracuda are lightly torched to deliver a slight crunch before collapsing into a tender morsel. It all keeps coming until you cry mercy, so be sure to set a limit ahead of time or you’ll be overwhelmed with a cavalcade of plates.- Les inspecteurs du guide MICHELIN