I picked up lunch at this restaurant, after a swim. What you see is average fare; moderately priced, and sushi served warm from the just fried morsels of fried sweet potato tempura and avocado in one roll and shrimp tempura, avocado and eel on the next roll. When they ask you if you would like eel sauce for example, you should choose it. Be prepared to add in the notes section that you would like utensils, or soya sauce, wasabi and tempura sauce.

This is an AYCE restaurant that screens patrons for temperature and observes COVID -19 protocol. I was considering the AYCE, but I am very old fashioned and I like my rolls looking extremely well defined by even cuts, or creative chef skills. I also like to feel fish that is cool on the tip of my tongue after it’s dipped in soya sauce.

Since, my entire meal was warm from the miso soup to the sweet potato and avocado- I realized, this is a busy restaurant. (Take-out) The avocado could not be any more ripe! Some of the details like the lingering taste of dried frozen shrimp, or the smell of old cooking oil at the door might turn some discerning patrons away.

I will have to try another maki roll in the future- to imagine catching some chilled fish after a cold swim. (3.7 points/ 5)

The experience of your sushi chef sitting yards away is just not possible in post-quarantine or take-out/ curb side. This experience is something that adds to the quality of your dining experience; I am convinced that curb side just does not compare.

While you will be content with the mediocrity of your meal; you might consider paying just a bit more, elsewhere. While I am just not dining in- right now, I am looking for meals that survive the trip home, in containers.