Thanks to this board for recommending Sugiyama for keiseiki (sp?). As described in another post, everything was good to great. Great included sashimi, uni, monk liver with a summer lotus drink, kobe beef, and the grapefruit jelly dessert.
But another wonderful part of the meal is the ambiance. We sat at the sushi bar and talked with the chef as he served each course. When he saw how we liked the uni (sea urchin) he included it again in another course. The waiters (including his wife) were friendly but not instrusive. We felt cossetted - as if we were old time customers not first timers. He even told us how to make the grapefruit jelly. There were three other people at the bar, and he made us all feel special.