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Businiess name:  Okina
Review by:  Laurie A.
Review content: 
well, I can't create a review based on anything but name but I thought things like "great neighborhood spots" or "hidden gems" may be good for a website like this, where it is disseminated to friends of friends and you want to share this stuff.... onto the restaurant: Okina is a tiny place and this long standing (how long????) father/son operation is only open 3 nights/week: Thurs, Fri and Sat. Don't pass right by's right next to the Arguello Market on Arguello right before Fulton (on the left before you hit Fulton as you go towards the park).....It is devoid of fancy ambiance and u will feel out of place if you are in slinky black before a nite on the town, though you will be just as welcome and lord knows I've done forget about feeling overdressed and relax....tea, thank yous and smiles are yours as soon as you walk in...ahhhh You will have one of the, if not the, freshest and most simple fish experiences of your life at this place. Suffice to say that a pregnant friend summed it up by saying "When pregnant, one is not supposed to eat sushi but being Japanense and a fish lover, I did but ONLY the most pristine only Kyo-Ya or Okina...". Of course, Kyo-Ya will set you back 10x Okina and in all, is a bigger "deal" - much dressing up, planning, forsight, resevations, etc..... They will have about 8 different fish per night and u go from there. Amberjack is always excllent but if you are not a huge shiso fan, let him know. He will make rolls if u insist (toater oven unagi is just awesom) but this is straight up sushi/nigiri/sashim----no cream cheese, no mayo wasabi....Trust him, as you would most great sushi places, and ask "what is good today". I love everyting here, EVEN THE TAMAGO -say what!?!?!?!? The menu and prices look like a time warp from 1975, I think since I wasn't eating sushi then. Cash only and BYOB without corkage or enjoy the $1.50 wine/beer selection. I have yet to see even a 200 lb man consume more than $35 of sushi here. It's crazy good.

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