Buddy wrote:
> We took that road trip to DC last week and didn't eat nearly as much
> sushi as I thought. First stop along the way was in Portsmouth, NH at a
> restaurant called "Sake." It was in town which is to say in some old
> architecture. Each booth had been closed in so that you stepped up to
> get into it which invited you to remove you shoes, but you still got to
> sit in normal fashion and not on the floor. Food was good with the
> emphasis on their maki creations. But the Shime Saba had no garnish on
> it and I had a chance to try Striped Bass.

The private rooms are called tatami rooms. They are usually reserved for
large private groups, though I have been to a place that had them for smaller
groups as well.

They should have topped the saba with chopped green onion. Striped bass is
excellent. I don't usually order it, since I catch (or have caught) my own
and prepare it fresh.

> In DC, we saw many fusion places in Chinatown including one in Zagat's
> called Sushi & Tapas. But where we ended up eating was in a little stall
> in the bottom of Union Station called Kobuki Sushi. What made this place
> stand out were the prices. The sushi neta seemed to have been pre-cut
> which made service very fast, but their Sushi Deluxe which had one Cali.
> roll and 5 pieces of nigiri was $6.95. Their 'chirachi' was the same
> price, but I didn't have it. With prices like that, my expectations
> weren't high - but it was perfectly acceptable. - Buddy

Sushi and Tapas.. sounds trendy, which doesn't appeal to me. I've seen some
places that have to pre-cut the nigiri neta and never pre-roll many maki for
the lunch rush. Its a bit of a turn off knowing it was made hours before..
but it does speed up service in very busy places. When you order A La Carte,
they should use freshly cut neta.

--
Dan