I liked Blue Fin a lot for what it is. It's not a place to expect masterly sushi or the intricate refinements of cooking. Instead, the genuine, simple dishes here shine.
Ankimo was above par. The three discs of buttery monkfish liver had a good, respectable flavor, their richness nicely cut by the spicy ponzu sauce. Appropriate sides of seaweed and cool cucumber, tangy with a light vinegar. I should confess that I generally prefer loose pieces of liver than the more common rolls of ankimo but I've been spoiled in a "previous" life.
Sushi was also in the good but not great category. The pieces of blue fin tuna and fatty tuna had perfectly good but not outstanding texture. I felt the cuts were ever so slightly on the thin side, not enough to fully savor the texture of the fish. Maine uni had a fine briny flavor, but I missed the high pitched sweetness of this delicacy.
A cool refreshing bowl of finely pounded mountain yam was a simple cleansing delight, even in the presence of mild natto (fermented soy beans). Great gummy texture.
Agedashi tofu was also very enjoyable, happily piqued with some Japanese chilli powder. Eaten with the icy minced turnip, it's a pleasant mingle of hot and cold. One minor flaw is that all the fried tofu is full submerged in the broth and thus fail to retain part of their lacy crispy exterior to contrast the fairly creamy soft insides.
The yakitori was excellent -- skewers of flavorful, moist chicken thigh meat grilled perfectly, with a tiny crust of salt. Thoroughly enjoyable and definitely made the meal for me.
Pre-tax, that's $30 for a filling 5 course dinner. Not a bad deal at all. Many thanks to all the chowhounds for their recommendations in response to my recent query and especial thanks to applehome and beanbag for their suggestion of this place along with recommendations of good dishes.