Naked Fish's

If you know Japanese Food (Sushi), this place is the one. Fish and sushi rice are great much. Sushi chef are looks young but they know how to take care the NETA (fish for Sushi) in the NETA case. If you have chance to go there, check the case you see why they have good sushi. The RICE, they also use the great rice in the US (There are way better rice in Japan)..... \r That day's great NETA were, Shima Aji, Kanpachi, and Tuna from Spain...?, and IWAGAKI (HUGE OYSTER), Shime Saba was the great one. Roll is good, ""Roppngi"" was super!!! more

Ironic that a stripper recommended this sushi bar to me. Okay, technically friend who was dating a stripper took him and then he took me after. Clearly the first sounds better by a mile. The restuarant is intimate and low-lit with a teeny tiny sushi bar as chefs seemingly squeezed in like sardines (wha-wha). What they lack in size, they gladly deliver with quality fish and good attention to detail. Our server (ask for Wanda) was very knowledgeable and polite, if not stern. You can tell she spoke with confidence the about their menu. We took her advice and started with the conch—sliced thin then cooked in olive oil and soy sauce (kept thinking about Lord of the Flies—Piggy, ""I have the conch!""). To say nothing of the squid-like texture, it was actually addictive. Definitely eat this with a bowl of rice as it can be a bit salty by itself after a few bites on its own. Wanda also suggested to peruse through the other specials. Took a dive at kurodai, or black sea bream, which is very close to red snapper in taste. Then the usual suspects like the buttery blue-fin toro (medium tuna belly for $10—yikes), uni (sea urchin—pretty fresh), hokkigai (surf clam—eh), ikura (salmon roe—usually this is salty and this was pleasantly not) and of course hamachi (yellow tail—nice belly slices). I need to point out that all of the sushi was prepared masterfully, almost too pretty to eat, really. Almost. Other good stuff; tiger roll (freshwater eel, shrimp tempura, spicy tuna, and avocado drizzled with a sweet sauce) which was done very well considering this is a pretty tame dish; grilled hamachi collar was my favorite, prepared perfectly; sautéed clam sake butter (sautéed clams and garlic sprouts) had some sandy clams, otherwise quite tasty; and finally for dessert, an original house creation called Pa Pa Pa Parfait (vanilla ice cream whipped with tempura banana, strawberries, chocolate sauce and curiously, pretty sure it was garnished with Frosted Flakes)—a little too decadent but I saw the bottom of the glass anyway. I love sushi and have circulated the local scene pretty hard trying to find a place I can simply be a regular in. This is not an all-you-can eat joint so if you're super hungry, be prepared to cough it up. I will say though: it's worth it. By the way, this provocatively named restaurant is in an unassuming strip mall, and if you're driving and don't look hard, you'll pass it by. Just try not to. theunfoodie.blogspot Pros: excellent fresh fish, good service, beautiful presentation Cons: a bit expensive, a line a peak hours more

If this is your first time here let the waitress know. I think they still give you discount for trying the place. I used to be a sushi chef for about 7 years. This place I have no issues with. It's not your eat all you want filler food but the style is like Neo Tokyo Fusion. You have to try it. Hmmm Neo Tokyo Fusion sounds like a good name for a restruant. Back to the food Service is good. The maki sushi, unagi and salmon skin hand rolls are excellent. 1 thing i found on the desert menu was kind neat we all liked was the deep fried ice cream. Give it a try I bet you would be for more. Pros: Fresh Fish and Excellent Skills Cons: Hidden more