if you’re looking to try out Fairmount’s neighborhood sushi spot you’ll do well to remember the refrain, keep it raw.
The entrees are underwhelming, especially when compared with the sushi. Best is a yellowtail cheek, the moist flesh under a teriyaki glaze a bit difficult to pick out from the cartilage, but ultimately rewarding. The mound of dry, almost powdery, mashed kabocha (Japanese squash) itâ€™s served with less so. Sauteed scallops are gritty and drowning under a heavy champagne-saffron sauce that resembles a tired hollandaise. Pad thai is bland, and the jumbo shrimp itâ€™s tossed with are dense and unpleasant. The difference between these dishes and the sushi bar items is vast.