Yamakawa

Yamakawa Restaurant Review:

The sushi chefs at Yamakawa frequent the downtown fish market to fuel the solid selection of sushi and sashimi, like the adventurous option of sea urchin with quail egg. The kitchen also produces gyoza, as well as a single-bite small plate of tuna belly tartare mixed with seaweed, fish egg, pickled wasabi and a quail egg all on one spoon. A long list of sushi includes red snapper, squid, premium Spanish mackerel and jumbo clams. There is an assortment of rolls, as well as seasonal hot pots with seafood or thinly sliced rib-eye with vegetables in a hearty broth with glass noodles.