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SCENE: Set in a Victorian building with old, polished wood floors and divided into three rooms (the tables by the front window are the best), Kiji isn’t your typical sushi venue. With a backlit selection of 40 sakes and a mellow soundtrack of electronica samba, it’s warm and cozy enough for a date.
EATS: Owner-chef Eddie Hong came from Sushi Groove and serves high-quality selections, including such hard-to-find items as live scallop sashimi, sea urchin from Santa Barbara and Spanish mackerel from Japan. Specials get creative: for example, fluke wrapped in shiso, deep-fried in tempura batter and wrapped in soy paper. Don’t miss the pan-fried gyoza, which is made in-house.
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