Rik Brown wrote:
> I remember the days when we only had one sushiya in St. Louis: The
> Mikado. It was actually a very nice restaurant. Now there are over 40
> Japanese restaurants (yes, that doesn't compare to L.A. or NYC) and most
> are sushiya. Let's here more from others.

What interesting kind of fish do they use in St. Louis? Do they serve
anything out of the ordinary?

--
Dan