09/05/07

Great Food, Quaity Service and a Nice Atmosphere

by milkboy33

I used to frequent this place often several years ago. Then I moved to LA. Just went back for the weekend and I must say I am still very impressed. The food is great. There's a good selection of Sake and the decor is very modern. I highly recommend!

• Pros: Food, Service and Atmosphere
• Cons: A bit Pricey

09/03/06

Better Japanese food out there!!

by flip72

I recently traveled to San Diego area and was initially very excited to try this place out from the other reviews I read online. Sadly it was a disappointment. The table that a friend and I were seated at was dirty, and not cleaned off. It took a while before we were greeted. Waiter was later welcoming, but not very attentive or informative. I had the combo mahi mahi and halibut, my friend had the closest thing they had to Udon. Food was served hot; a nice balance of flavor, presentation was artsy, reasonable portions. However is you are looking for TRADITIONAL Japanese cuisine (and I have had more than my share of Japanese food), then this is not the place for you. I know there are other more reasonably priced Japanese restaurants that will be more satisfying. Some of the guests were pretentious, and loud. There were a few spoiled and obnoxious little rich kids who were all over the place. These are not exactly qualities that are conducive to relaxing dinner out. Decor and ambiance were impressive, but I guess looks don't make for a great restaurant! Who knows... someone else may think of this place as great find, but for me, this is not worth a second visit.

06/22/06

Upscale Japanese fusion restaurant offers a unique take on tapas, sushi rolls and mashed potatoes.

by Contributor

The Scene
A striking fish tank, museum-like Buddha heads, dragon statues and ceramic vases outline this busy dining room, while the adjacent sushi bar and outdoor patio with fire pits have more of a lounge feel. Executive chef Stephen Window combines Pacific Rim dishes with classic French culinary techniques for classic "fusion" dishes. Small plates include a tasty grouping of Dungeness crabmeat and artichoke, covered by a rich flambé buerre sauce, and Korean barbecue spareribs--a tender and somewhat salty dish neutralized by wasabi mashed potatoes. The crispy, whole striped bass entree for two attracts onlookers as crafty servers de-bone the fish tableside and toss it with soy vinaigrette.