Originally Posted by Dan Logcher[_2_]

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