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Sushi House Restaurant Review: Restaurateur Tom Johnson is behind this tony restaurant that’s all about sushi, sashimi and saké. Executive sushi chef Scott Yonamine builds a menu around solid favorites: crunchy, neon-green seaweed salad flavored with sesame oil; cheeky hamachi kama; and classic nabeyaki udon soup with spinach, shrimp tempura and whole egg served in a jumbo-size iron pot. He’s known for his roster of standard sushi rolls as well as signature creations like the Crazy Lobster with lobster tempura, cream cheese, scallions and radish sprouts in a soy paper wrapper; the ma po tofu, fresh tofu tossed with spicy pork sauce; and saké-steamed mussels. Desserts follow the straight and narrow and include mochi, ice cream enclosed in a rice-flour wrapper. Expect a selection of more than 50 wines and sakés, a children's menu, and a weekday happy hour from 4 p.m.-6 p.m.