If you have a restaurant 1 block from the ocean, shouldn't you have good fish for your sushi?
If I had known that this place was owned by the same guys who own James Beach across the street, I would have never set foot in this place, but it did explain a lot. Visually, this place is pretty cool. Sunken in sushi bar in the middle of the restaurant, cool color scheme, and good music. Unfortunately, that's where the positives end. Our server, who was practically non-exsistent, had no time for us as they were short staffed or something, whatever. We started with a couple of appetizers but their friend calamari was the greasiest I have ever had ever. The potstickers were obviously not home made and were tasteless, and the quesadilla was a bit burned, which ruined the other flavors. Then there was the disasterous sushi. Let me just say that when a sushi place uses imitaion crab meat in their california rolls it should set off red flags immediately. The ahi tuna tasted as if it was a few days past its due date, the sashimi was cut way too thick and was rubbery. There really was no imagination and their sushi was just kind of vanilla. The sushi rice was way too dry and did not have enough of that good sweet vinegary flavor to it. You can't make good sushi without good sushi rice, and if you can't cook rice correctly, you've got problems in your kitchen. There are more than a few excellent sushi places to go to in Venice that are more worthy of your time and money. Apparently, they have a happy hour where everything is like half-off. If they charged these prices all of the time, it is still not worth it.