Thanks for Tien for setting up this awesome UYE! Minus the fact late for his own UYE. Lol! Also BIG time shout out too Kevin for following his lead with sushi tasting menu or who knows like having whatever he stay having!  Reason why Kevin duke and just another yelper that secret spot is out. Mahalo for letting rest of us yelpers in.\n\nIt been long time since went for sushi a la carte. AYCE is just the way too go get little bit of everything and keep going until one tummy is happy in life. Yummy talk about Sushi change up in life!!! Sometimes in life or food not about quantity but quality. OMG! Everything the quality was unreal. The sushi chef Eric showing us some of the fish just got in since was tuesday. He had this amazing looking needlefish or sayari. I never had before but said that few times. They have boards with different fish gets in every week everyone talks about the uni. Unfortunately they did not have it. =( The sayari sashimi style knowing literally cut fresh off the bone. It served with quail egg mixed together was perfect balance. It same came too sweet shrimp. Deep fry the head good stuff dipped in the sauce. Sayari bones too! Every sushi was amazing flavors, depth, and stuff like scallops never had in sushi restaurant. Scallops that blew my mind! Fresh Oysters combine with the sauce like slurp of sea heaven. Every sushi was more and more amazing. We ended it with american kobe beef roll that by far best speciality rolls EVER! Me more about the nigiri style sushi. It true sushi for me all about the quality of the fish and rice. Sushi in its truest form. Desserts we had the deep fried plum and black sesame seed ice cream. The plum had much more flavor then I could ever imagine. The crispy goodness outside mixed with the plum ice cream very nice. The black sesame seed honestly not fan of. I think that sesame seed in ice cream not meant too be just weird flavor. \n\nThe whole time thinking of Jiro \""dreams of sushi\"".  I did have one roll. The whole presentation of just one nigiri, few course of sashimi style fish, and the presentations was truly artwork. Too the little details on the oysters it christmas assortment of toppings, sweet shrimp looked like gold flakes on top, sayari tight presentation with the head standing straight up and the quail egg placed perfect on top of the sashimi fish, and go on and on. Tell the passion sushi chef Eric has in every piece of fish. It really refreshing style too see non AYCE cares about the finer details. Once again thanks too Kevin the sushi chef Eric hooked us up with bottle of sake. Yay.\n\nThe service is awesome! Never empty glass and just on it. Without doubt I will be coming back here again!