A dimly lit restaurant inside Japan House with an enticing menu. We ordered a la carte to try a variety of cooking styles. We were immediately disappointed to learn that the teba (wing) yakitori was unavailable due insufficient marination. We had to have made a later reservation in order to sample that, which was odd because really what difference would an hour later be in terms of flavor? If marination was the key, marinate early in the day. The wait person could not tell me which fish was freshest and recommended for the sashimi, was reluctant to ask the chefs, and came back and said I could choose the fish. Although"authentic Japanese dining" was the key search words that got us here, it fell somewhat short. It was more fusion in flavor, the plating was weird, and the staff interactions (we interacted with several) were odd. For example, the first course, the crab cream croquettes was gummy in texture and left our plates a mess. No plates were changed and the sashimi was consumed on the same plate. For the grilled plate, a staff asked if we would like new plates and when we said yes, she said that would be an additional 3 pounds. I wasn't sure if this was a joke or not. One would think with the elevated ambiance and the prices they were charging, a change of plates between courses would be de riguer. The sumiyaki dish came on a large stone slab that the wait person failed to caution was very hot and my partner burned his finger touching it. We also noted that the dessert plate had a large chip in it. The food itself was ok, the texture of the fish was more thawed than fresh from the sea, and the accompanying 5 sauces unnecessary for the fish dishes (kimchi, soy, Mayo, sesame, yuzu soy). The yuzu soy was by far the best of these. The dessert, which included custard and warabi mochi was congealed, like it had been standing around too long. read more