"Nimblefish does ultra-fresh sushi (most of it flown in from Japan), perfectly seasoned rice, and very little else. Mackerel is wild-caught and then cured and aged in-house; uni, wrapped in nori, is creamy and briny at the same time. Smoked salmon is also cured and smoked (for five minutes at 175 degrees) in-house. The sushi arrives already seasoned—you shouldn't need to add wasabi, soy sauce, or ginger. If you fear being hungry after a few pieces, order an omakase, and dip into the non-sushi menu items like seaweed salad and chirashi." - Hannah Wallace
