Hours: Lunch: Monday-Saturday; Dinner: seven days
Japanese-Thai restaurant from the chef-owners of the now shuttered Tom Yum Thai & Japanese Cuisine.
Both Thai and Japanese cuisine are on offer at this small BYO joint. Crab Rangoon was hot, crisp outside, and creamy inside--it just didnt taste much like, you know, crab. "Golden silk shrimp," shrimp wrapped in thin, deep-fried strings of egg noodles, were similarly flavorless. A house special, the citrus chicken, was much tastier: marinated, crisply fried chicken served with a creamy lime sauce and a curiously crunchy side of collard greens. We didnt know quite what to make of our excursions into the sushi side of the menu. All the standards are available, and there are some nice offerings like the "for beginner" platter with ebi, tamago, California, and kani maki. But the sweet potato tempura maki had been dribbled with so much wasabi mayo and unagi sauce that it was nearly soggy. The crunchy maki--a battered-and- fried roll with unagi, crab, cream cheese, and avocado--fared better, though again we wished the unagi sauce were on the side instead of drizzled on top. Service was a little hit-and-miss but still friendly, and the space itself is inviting enough, with a small counter where you can watch sushi being made while you eat.
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