Soft opening review. On this day the heaters were broken. Everyone had jackets on inside. A bit rough for the winter but hopefully it'll be fixed. The staff tried to make the best of it. Speaking of the staff.... they were amazing. Really tried to make the best of it all. So friendly. Very attentive. The best part of the night. I don't know how they weren't freezing. The place looks exactly like the restaurant that was here before. The interior hasn't changed a bit. Maybe they will dress it up. The food. This was the soft opening menu so it is subject to change. Handrolls. Pretty good. Nothing too crazy, but the prices are really fair. It's basic but the prices reflect that. $5 for a salmon Handroll is pretty good even if it's basic. Hard to get good photos of handrolls. Nori fries were so good. The only app on the menu right now. It's worth getting. They have some bento box options but you can order the proteins for less money just ala carte. You must get the Yakiniku. That was excellent. Definitely the stand out dish. Tender steak. The most enjoyable dish. I had a slight issue with the fried chicken. It's listed on the menu as fried chicken but apparently unbeknownst to me, it's done in sous vide style first. So expect semi pink and chewy chicken. One bite told my brain it was raw but the chef said it's just sous vide. I've had steak done that style but never chicken. It's just not for me. They took it off the bill as we didn't eat it. That was super nice. The menu doesn't indicate sous vide so I was expecting a deep fried golden chicken breast. This is a dish I will avoid unless it's only prepared by frying in the future. Even when it came out it was a pale color fried batter, not at all like the darker Katsu chicken color I was expecting. Overall... soft opening was good. They're still working on things so can't judge them too hard. The staff was the stand out. Looking forward to an updated menu read more