Their cheerful staff makes the contemporary local crowd feel at home in a dining room filled with West Coast-y interior. At the busy sushi bar, chefs create impressive platters of sashimi, occasionally apologizing for a less than perfect toro that is nonetheless much better quality than what we are used to consuming at many Robson sushi bars. A salad of spinach and enoki mushrooms is redolent of sesame oil, and yellowtail carpaccio is drizzled with red pepper-ponzu sauce. One can ask for his/her usual here, but Uni Tempura and the grilled sea bass with Saikyo miso are more interesting. Whimsical but traditional menu will keep many end up staying for late drinks.
