T´su changed its name to Itsu because customers had problems with pronouncation. It is the same place and offers an excellent quality of kaiten (conveyor belt). As they don't take reservations, they give you a beeper and you can wait in the upstairs bar. It is not classical sushi (though they offer maguro, sake and ebi) but another ´Nouvelle Japanese´ how I would call it. They have four different prices for their plates (White is 2.50 pounds, Red is 2.95, Black is 3.25, Gold is 3.50). Try ´crab avocado sushi´ for 2.50, have ´beef carpaccio with tsu herb pesto´ for 2.95, then a plain ´tuna sushi´ for 3.25, have an excellent ´seared tuna with ginger mustard sauce´ for 3.50 and finish with a ´Grilled pineapple with butterscotch sauce' for dessert. Other dishes worth mentioning are 'Marinated salmon and chives' and hot dishes like 'Bonito duck broth' or 'Beef and black beans in a mango sauce'. The hot dishes are on little stoves on the kaiten. Behind the counter three chefs are constantly preparing fresh dishes and put them on the kaiten. As there is always a constant flow of customers, most dishes hardly make one round. For drinks they offer all sorts of soft drinks as well as beer, sake and a good wine list. Don´t forget to count your plates, it is not the cheapest place but definitely worth it.

This is certainly one of the finest Japanese Restaurants on the Westcoast. Reservation is absolutely necessary. The restaurant is quite small with three chefs (Chef Shiro Kashiba used to work at Nikko) preparing sushi behind the sushi counter. The service is attentive and excellent. If you sit at the table, the mainly Japanese waitresses will bring you an orderform for the sushi (sushis are per piece ,not pair). Any sushi you order is of the highest quality (hamachi,maguro, toro, albacore, kingcrab, unagi). Spicytuna roll (filled with carrot and lots of tabasco) or salmon skin roll are delicious. For starters try albacore sashimi which is extremely nice, also smelt tataki is a great entree besides standards like spinach or mozukusu. The presentation of cold sake is sensational. They use wonderful blue vaselike glassflasks, which have a dent at the lower part, where a few icecubes are stored. So the sake is chilled without putting the whole bottle in an icepail. Most of the guests seeem to be regulars and I would if I would live there. Shiro´s is definitely worth the trip to Seattle!!

You wouldn't expect a great Japanese restaurant in a landlocked place like Colorado. But Sushi Den is really doing an excellent job. They serve traditional as well as inventive sushi which are not classic, but very tasty. Besides that they offer a great selection of entrees and other dishes. Up to seven sushichefs are working behind the counter. If you sit at the long sushibar you have a chance to watch them cuttung fish as well as talking to them and ask for special treatment. The sushiportions are generous and the prices are reasonable. Since Sushi Den is so popular you reservation is necessary or expect a long wait (You can have drinks while you wait at the bar and they'll give you a beeper). It is a huge and sometimes noisy operation, but the food is excellent.

This little restaurant in the town of Hamamatsu (south coast west of Nagoya) is not on the ususal tourist trail of Kyoto/Tokyo. I happended to visit this place on a recent trip to Japan and I think this is worth a detour. The chef, Mr. Masaaki Miura runs this fine sushi restaurant. Just go there, sit at the counter and order what you'll see. You'll be delighted.