"The concept of the Tokyo restaurant is art and sushi. We brought all the art from Tokyo that we were using at the original. We'll swap them according to the season."
"Udatsu portions nigiri generously with a hefty amount of rice to match the large slices of fish."
"Chef Udatsu has installed his protégé, Shingo Ogane, to lead the omakase counter serving a farmers market-influenced menu that hews to modern Tokyo sushi."
"The uni course features a piece of crispy nori above a mound of sushi rice, blending Hokkaido and Santa Barbara varieties for the best of both sea urchins."
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