Robbie Swinnerton

"Iwa will lay a few slices of superb sashimi on the metal-framed platter in front of you. Then a few more. Then perhaps some cooked tidbits. His abalone is sublime, cooked so soft you can almost cut it with your chopsticks."

Robbie Swinnerton

"From his rich, fatty chū-toro tuna to the outstanding uni flown down from Hokkaido that same morning and the lighter but perfectly prepared kohada, each piece is presented as a miniature gem of seafood perfection."

Leslie Cheng

"This is a good place for one to have a first great sushi experience."

Jennifer Che

"We had a fantastic lunch here."

Tina Wong

"Excellent sushi without the snobbery."

Leslie Cheng

"The melt-in-your-mouth otoro was the highlight of my meal."

Jennifer Che

"Nothing beats the tuna in Japan, called Maguro or Akami. Iwa ages all of his tuna, which results in a softer, more tender, and more deeply flavored piece of fish."

Jayson Moy

"We start of with some Hirame (Flounder) Sashimi. So delicate. Words can’t describe it."

Samurai Recipe Japan

"All dishes including sushi and sashimi are extremely tasty."

Jennifer Brant

"To start, we had some sashimi and small dishes, including a delicious and delicate uni custard, scallop sliced and pressed between nori sheets, and torigai sashimi (the same clam we’d had at Sawada – must have been a seasonal highlight)."