A lot of other japanese restaurants these days candy coat their ""neo-sushi"" with layers and layers of sauce, by a so called chef (aka cheap labor for hire) to disguise the flavors with sugar essentially. But the owner here really understands fish and the subtle flavors of each of his ingredients. He doesn't need to smother his sushi in anything. And you can't find any of their special rolls anywhere else because each is truly unique and one of a kind...and truly delicious! I've definitely caught on to other restaurants that try to pass off some funky colored roll as a specialty...but this place is really different. Think their skill and level is at par, if not better than some of the renowned sushi restaurants in nyc.
Pros: variety, fresh sushi
Cons: crowded on weekends
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