With this method, Lin says, diners don't get splattered with grease, they aren't seated with strangers and they don't have to feel they should keep up with others at the table who are ordering expensive lobster or drinks. What's more, he, the owner, doesn't have such a big investment in those big griddles. Before he opened in May, Lin wanted to put his television show in the window of the restaurant. Sushi bar customers go for it, though. Not at all, Lin counters.
Women make very good sushi chefs.
His Honor, of course, can't believe I'm eating this stuff. Noodles, or udon, are more his speed. We started with miso soup and salads, which accompany most entrees. Another night when we ate here, the miso, or soy bean, soup was lukewarm and uninteresting. Tonight it's piping hot and tastes as though it was just made.