When you enter the establishment, you are treated to fresh and low-key interiors that perfectly complement the relaxed atmosphere of the south. You can see stacked crates on each other and shuriken (or ninja stars) embedded in the walls. Those are just some of the small details that make it feel unique. hef Matthew Tanjuakio’s inspiration comes from his training at the alifornia Sushi Academy and Tokyo Sushi Academy. “I love naming my dishes after the places I’ve been to in Japan,” he confesses. “The perfect sushi would be something which you can enjoy on it’s own. For me personally, I love it when the sushi is lling.” He lets us try his signature Okinawa Toshi Sushi Platter, which he made from salmon, truf e oil, and cream cheese. True enough, the affordable sushi servings are quite generous, with each order enough for two people. I have no favorites yet, but the Salmon Belly Sushi, paired with the tuna salad and a bottle of Josen Sake, is more than enough to satisfy even the most discerning of sushi lovers.
G of PAIRIN bottle BESTBES with a Salad TunaTun ro beer SappoSa