I personally enjoyed the seared mahimahi, served sandwich-style on a flaky hoagie roll with a delightful wasabi-mayo that, while providing zing, didn't overpower the taste of the fish. Near excellent, too, are the green beans in creamy garlic sauce. Kate mentioned the full bar and the affordable entree prices (around $7) as other reasons to visit. Not wanting to miss the brass ring, I asked her where she gets her sushi-grade fish. "It's a secret," she said, resisting like a tight-lipped magician. "I can't tell you. Although I will say I hand-pick it myself every day. I've worked at four different sushi places and most places only get a shipment every couple of days." You can't argue with fresh. Both of these spots are a safe bet.