Went to Shimizu and came away very pleased. It may not stack up to the top tier sushi restaurants, but the quality of the seafood, selection, and value make a trip well worth it. Whereas the big sushi emporiums may serve out a huge volume of fish and have a dedicated base, Shimizu is still fairly new and very small, with about nine tables and a two-man bar.
This is both bad and good. This means they may not be able to get the absolute tip of the pyramid in terms of fish quality and availability, but it also means that the actual sushi and customers are given "boutique" treatment. The chef is a veteran of Sushi Zen, and is very friendly and eager to develop dedicated customers--especially locals. In short, this is a good opportunity to develop rapport with a skilled chef at a fledgling restaurant with a lot of promise.
They also have a good selection of shochu, a Japanese distilled liquor that's rightfully gaining some prominence here. I've attached a website with some information about shochu.