It's certainly expensive, but the pieces are large
and very fresh. Last visit the firm and creamy
monkfish liver really knocked me out. The mackerel
ranges from good to exceptional and is topped with
a dab of plum paste which I originally thought odd
but now realize counterpoints its richness. The tuna
(big-eye) is always great.
Sit at the bar because the floor staff is usually
too busy to get your handroll out to you before the
seeweed gets chewy. And I've seen the chefs spray
platters with the water bottle to reinstate the pieces
glistening appearence when they've sat on the counter
too long. Also, they tend to pre-slice some fish. At
the bar you can keep tabs on this, eyeing when they
carve up a fresh slab and ordering up accordingly. Or
get sashimi, because they always slice it fresh to get
a true sashimi-cut. They even have a real grill
behind the bar to cook eel and other items, rather than
a toaster oven or (ugh) microwave.
Belive me, even the pre-sliced fish is still very good.
Musashino blows the other sushi bars in Austin away.
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