Hours: Lunch, dinner: seven days
Open late: Friday & Saturday till 11
New sushi spot; a liquor license is in the works but it will remain BYO as well.
Chef Unurbayar Tsendsururen (or John, if you’d rather) brings his experience from Sunda and swanky NoMi to this casual BYO storefront on Grand with walls the color of carrots and cream. It’s only a hop and a skip away from Butterfly Sushi, but that’s not yet been a deterrent—the place filled up in record time on a recent night. There’s a planned menu expansion in the works, but for the moment it’s all about appetizers, sushi, and sashimi, and the requisite—for this type of place—specialty rolls. Things started off quite promisingly: a ceviche-like marinated squid salad and a cucumber salad with wakame and rice vinegar were simple and delightful, evoking the minimalist brilliance of Han 202. An off-the-menu order of clean, fresh tuna over spring greens kept the momentum going. But elsewhere, things were uneven (save for the rice, which was impeccable). A salmon-skin maki was completely ordinary; a flaming VIP—brought out literally flaming—combined seared salmon, spicy crab, and bonito flakes, resulting in an overly fishy sensation that overwhelmed the crab; and a lobster roll, its wheels studded with flying roe for an extra burst of flavor, still didn’t satisfy. The green turtle roll did: it was by far the tastiest, with fresh salmon melting into the delicate sweetness of a glossy mango, all encased in soft, lime-green soy paper.
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