Hello All:

Thanks to everyone that responded to my inquiry (especially Dolorite).
I'm home from the convention now and I'll have to say that Pittsburgh is
great. I especially loved the fountains at Station Square, they do an
automatic synchronized "performance" with music in the evenings.
Spectacular.

I wish I could say the same thing about my sushi experience. I ended up
going to Kiku (in Station Square) and came away very disappointed. I
went there with a former boss who is a good friend now. I ordered a
negitoro maki to share with him, it was okay but served awfully warm. I
ordered Chirashi Sushi. It looked like they gave me leftover, ragged
chunks of fish, which were the ends of whatever pieces they were working
on. Yes, I know Chirashi means "scattered", but at any other place I've
had it they used the same care to cut the slices and make a good
presentation. The Ika, for example, was two tiny slivers about 1/8"
wide, while the single Akami tuna slice was usual nigiri size, but with
the end torn off. A piece of what I think was Chutoro was literally two
chunks held together by a string of cartilage or something. I expected
more for $21.00. My old boss ordered what they call Tsutsuyuyaki, I
think, which is something like flounder wrapped in rice paper skin. It
looked delicious and he enjoyed it.

So- I didn't like it, but the next time I'm up that way I'd like to try
some other places.

As a yardstick I'm using some of my favorite places in Denver, like
Sushi Tazu in Cherry Creek and Sonoda's (a small chain) on County Line
Road near Park Meadows Mall.

Chris