Department of FoodieDepartment of FoodieFrom Google Maps reviews.
I thought that the staff was super unprofessional. Especially in when only 4 people were dining, they kept talking about personal stuff and thought it was unprofessional. A Japanese man, I’m assuming is the owner, was super friendly and tried sparking conversation. But the sushi itself was amazing. I thought the quality exceeded the price and it was a great eating experience. Food made up for the weird service. I got the premium set and everything was a hit. Not a single lack luster piece.
This omakase was a very enjoyable experience overall—the kind of place where you actually remember the details after the meal. The rice is clearly seasoned, with a subtle soy-forward, slightly fermented note that integrates really well with the fish. It’s not just about combining ingredients—there’s intention behind each piece. Unlike many places where you’re expected to dip in soy sauce yourself, each nigiri here feels already complete, resulting in a clean and layered flavor. The white fish
The chef did an amazing job but the lady with the short purple hair and the other braided hair lady had an attitude. i accidentally dropped my chopsticks and she rolled her eyes and sighed like i did it on purpose. their vibes were really off (& hostile) and i would not visit again. super unprofessional and. not friendly at all. i felt very uncomfortable and i was actually surprised to see this type of staff at an omakase. they're constantly behind you saying something, i was not able to enjoy t
From the Jul 29, 2025 health inspection. Lower-priority items are listed after the serious ones.
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.