"The sushi bar at this unsung hole-in-the-wall looks like a home-built contraption, but nobody cares because every dish chef Shaun Chen turns out — whether it’s sashimi, nigiri, rolls, yakitori, ramen, tempura, curry, or black pepper sizzling steak — is just plain good. He flies in fresh fish such as engawa (halibut belly) and kohada (gizzard shad) from Japan, so customers get high-end sushi in a homey, unpretentious setting, and minus the nosebleed prices." - Nikki Buchanan