Who has the best sushi in town?

I'll vote for Hiko-A-Mon and Maido.

Although, I do think that Lexington has some of the best Japanese in the country. You'd do well to find Sugano Japanese - tucked away in a seedy strip mall on Eastland Parkway. It's no secret amongst the Japanese community, but seems often overlooked by "gaijin".

Sapporo. They're pretty consistent in having fresh and well presented fish that is prepared with great care.

Also, wherever Henry Shin (formerly of Wasabiya and Wild Ginger) is the chef.

Even though their fish is fresh, I think that Oiishi is amateurish as they cut their nigiri way too large. Sushi should be able to be eaten in one bite. There is no need to appeal to the large portion-ites in a sushi joint. I think they have Super Size Me fever. Fix this, and they have potential.

[Robin Garr]

Sapporo. They're pretty consistent in having fresh and well presented fish that is prepared with great care.

Also, wherever Henry Shin (formerly of Wasabiya and Wild Ginger) is the chef.

Even though their fish is fresh, I think that Oiishi is amateurish as they cut their nigiri way too large. Sushi should be able to be eaten in one bite. There is no need to appeal to the large portion-ites in a sushi joint. I think they have Super Size Me fever. Fix this, and they have potential.

Henry moves around mighty fast ... at some point you have to wonder why that might be. Wasabiya earned my lasting disrespect by serving old fish, obviously the weekend's leftovers, for lunch later in the week.

I believe I dinged Oishii's oversize nigiri in my review, although to be fair, they're probably not trying to impress Japanese connoisseurs but American feed-me-more types, who probably outnumber Japanese connoisseurs by a pretty good margin in Louisville.

Is that what it is? I've never had the nigiri there - in fact I don't like nigiri at all (not a big rice person). I like sashimi but I haven't that there either. But I have had several rolls and my number two comment about them (number one being yum) is how huge they are. I've never considered that a bad thing! For some reason, I've unfolded to try specialty items more there than my norm, which usually consists of clean and forward sashimi. Maybe that's because when I walk in I'm not hit with the hibachi fumes and fry oils that make me want to go on a diet? What I've had from them has been delicious, fresh, original, plump/economical, and bursting with sharp flavor. DKD and Maido are are equal stand-outs, but I usually drift toward non-sushi items when I'm at either of them - you can't get that stuff just anywhere.

I'll throw my vote in:

Wild Ginger
Hiko-a-mon
Dragon King’s Daughter
Sakura Blue


Oishii is pretty good, though not consistent enough in our experience to earn as big a thumbs-up as the above. Sapporo’s wonderful if someone else is watching the baby and footing the bill! I just never feel hip enough to go in there … A little too much nightclubby atmosphere for me.

So we had Sake Blue and it was phenomenal. athe only suggestion listed that I haven't tried is Tokyo, so we're going there for one of my birthday dinners later this month! Thanks guys.

Sapporo. They're pretty consistent in having fresh and well presented fish that is prepared with great care.

Also, wherever Henry Shin (formerly of Wasabiya and Wild Ginger) is the chef.

Even though their fish is fresh, I think that Oiishi is amateurish as they cut their nigiri way too large. Sushi should be able to be eaten in one bite. There is no need to appeal to the large portion-ites in a sushi joint. I think they have Super Size Me fever. Fix this, and they have potential.

Henry moves around mighty fast ... at some point you have to wonder why that might be. Wasabiya earned my lasting disrespect by serving old fish, obviously the weekend's leftovers, for lunch later in the week.

I believe I dinged Oishii's oversize nigiri in my review, although to be fair, they're probably not trying to impress Japanese connoisseurs but American feed-me-more types, who probably outnumber Japanese connoisseurs by a pretty good margin in Louisville.

Henry now working 3 nights a week at Mozz and 2 at Wild Ginger