//article/SB...I've heard good things about Kaygetsu and Sakae as well though I haven't tried them.Sushi Tomi in Mountainview! Lunch Specials are available from Mon thru Fri 10:30 AM to 2:30 PM, and Sat thru Sun 11:00 AM to 3:00 PMAccommodation for Up to 7 Persons at Tirol Hotel to Midori Japanese Restaurant Located at 1392 Centennial Ave., Piscataway, NJ 08854, our restaurant offers a wide array of authentic Japanese Food, such as Seaweed Salad, California Roll, Hibachi Chicken, Veggie Tempura, Nabeyaki Udon, Katsu Don, & etc. Try our delicious food and service today. Come in for an Japanese Lunch Special or during evenings for a delicious Japanese style dinner. If you have any suggestion to our food or service, please go to the customer feedback page and leave us your suggestion or review. We will respond to your suggestion as soon as possible. Mon. - Sat. 11:30 am - 3:00 pm Mon. - Thurs.: 4:30 pm - 10:00 pm Fri. - Sat.: 4:30 am - 10:30 pm Sunday: 1:00 pm - 10:00 pm

1392 Centennial Ave., Piscataway, NJ 08854SushiKawa was conceptualized and created by expert sushi chef Rick Luo in 2001. The creativity of menu offerings and unsurpassed freshness has resulted in high praise throughout the years. In the June 2010 issue of Asian Restaurant News, author Jun Wang raved, “Go Gaga for SushiKawa,” writing, “Sushi is an edible art here at SushiKawa. sushi online bestellen potsdamDeeply steeped in the philosophy of offering ‘real’ sushi far from the shores of Japan, the restaurant wows the customers with their fresh quality sushi, sashimi and other innovative creations.” chinese food delivery london w12In July 2011, Inland Empire Magazine declared, “This may be Corona’s best sushi restaurant.” jiro dreams of sushi sydney

And in May 2012, Bill Gerdes, in Inland Empire Weekly proclaimed SushiKawa, “Anything but Meh.” He went on to describe one of our signature rolls, the Ryan Wrap as “the star of the show,” and “innovative and delicious.” And the tradition of preparing outstanding sushi, sashimi, and many signature dishes continues today.jiro dreams of sushi beethoven Head Chef Gilberto Plascensia, who trained under founder Luo has been an integral part of SushiKawa’s success throughout the years. sushi conveyor belt berlinWhile we are certainly grateful for these outstanding reviews, nothing is as important to us as the continued loyalty and satisfaction of our guests. jiro dreams of sushi release date dvd

We invite you to visit us; enjoy a meal, or choose from a variety of beer, wine, and sake drinks while catching the game at our sports bar! On behalf of the talented staff and current owners of SushiKawa, Irrashaimashita! We look forward to serving you!Our Chef 's RecommendationsGet Recomendationsjiro dreams of sushi rt Crunch and Deep Fried RollsSawa Sushi (Sunnyvale, CA) – Tour de Force Sometimes I sound like a broken record – “Manresa is the best restaurant in the country” and “Sawa is the best fresh fish in the country.” Despite recent reports on Chowhound, the restaurant is alive and well. Sawa is a controversial place, both online and off. Purists decry that the fish is cut in “American-sized” slabs that directly oppose the finesse of a traditional Japanese restaurant; however, the fish is pristine, rarely with flaw. The complaints about its expense are near universal;

again, top-tier places like Kuruma Zushi (NY), Masa (NY), and Urasawa (LA) always run $250+ per person because top-tier fish pricing is exponential (and therefore, like many things in life, a lesson in diminishing returns where you must choose your point of departure.) Some say Sawa Sushi is a misnomer because there’s nary a grain of rice in many meals; again, you want pristine sashimi or rice? This Sawa meal was meant to be a tour de force for a visiting chef that I happened to chance upon a day earlier. Craving raw fish for lunch, Sawa told me to return the next evening for “the good stuff.” 1. Kobe Filet Mignon Tartar w/ Ginger + Scallion sauce Sawa is a specialist in obtaining the best ingredients. This kobe was unlike most I’ve eaten – it wasn’t that fatty but it was exceedingly tender. Even better, it had a nice bite that yielded the right amount of fattiness. The best parallel I can draw is comparing your average American chicken to a Bresse chicken from France.

Absolutely delicious – I had another one at the end of the meal. Read the rest of this entry » San Francisco Fish Company (SF) – Fresh Sea Urchin (Uni) The San Francisco Fish Company in the Ferry Building is a confounding place. Despite its glamorous location and higher prices, the usual assortment of fish and shellfish leaves much to be desired – the “previously frozen” label all too hard to ignore. But every once in awhile they have a treat. Yesterday, I was buying an excellent Heritage chicken (a write-up will be forthcoming) from Prather Ranch when serendipity must have led me across the hall into the fish store. I usually bypass it without a hint of feeling guilty about what I may have missed. I walked in and immediately noticed the fresh Santa Barbara sea urchin sitting in the counter. Was I feeling lucky? Kiss Seafood (SF) – Still Searching Kiss has been on the to-do list ever since i first read about it on Chez Pim. There’s really no excuse for the wait – it was a 10 minute walk from my old apartment and it’s only a 30 minute walk from my new place.

It was time to catch up w/ some friends and finally cross this off the to-do list. I was pleasantly surprised by the interior – I pictured a slightly dark sliver of a bar somewhere in Japan-town. Instead, it’s quite a bright (yet tiny) cube. If you’re feeling claustrophobic, just hit the bathroom – it’s quite spacious in there. Kiss is definitely no Urasawa but it does come at a 75% discount. The meal left me wanting – the ingredients, flavors, and execution. Nothing truly wow’d me – everything was just there – better than average but far from great. The upside is, at $60, I can afford to give it a few more opportunities. Simple, refreshing, lightly marinated, a nice start. Keyah Grande (Pagosa Springs, CO) – RIP Alex and Aki were leaving Keyah Grande for the relative comforts of the East Coast. My last meal was outstanding but my car foiled me from enjoying Keyah a second time. Given that it could take 1-2 years to open a new restaurant, I decided to book the flights to Durango and enjoy one of the final Keyah Grande meals prepared by Alex and Aki.