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Hiro Sushi Restaurant Review: Those in the know sidle up to the small sushi bar and watch chef-owner Hiro Yoshida work magic before their eyes. Opt for omakase dining and allow him to design your meal. If you're lucky, it may start with smoked Spanish mackerel on a bed of frisée and crushed ginger, with sizzling ponzu poured on top. Nigiri is a specialty, so expect items like a salmon trio: smoked, gravlax-style and raw over hand-formed warm rice with a dab of sinus-clearing wasabi. Bonito tuna comes raw and finished with minced ginger and green onion. A cone of sweet, raw scallops and rice is wrapped in crisp nori and spiced with chili mayonnaise. This sparsely designed spot with its kitschy memorabilia and Polaroid snapshots also has a notable selection of sakés to complement chosen items. Desserts are simple and house-made, be it apple and pear sorbet or black sesame ice cream.