"First, let me start of by saying that I feel for the guy that posted about being sort of led down the path of getting the more expensive sushi without really understanding what the costs involved would be. I had the exact same sushi boss at the bar (Mac) and he 's pretty smooth like that. The owners must love him because from the moment my friend and I sat down, he was sort of working in the specialty things that are not even on the menu (my quotes, not his). Well, if they are so good, why don 't you put them on the menu and then hand me that menu so I can see what the prices are? Because who wants to be the cheapskate that has to ask for the price on every piece before he orders it? It kinda takes away from the vibe and the flow. It 's kind of like when, in other restaurants, they tell you what the specials are but rarely give you the prices and you are always a little shocked when you get the bill even though you should have known that special also means special price . For example... the cost here at Kiwami of a normal sushi order of albacore belly (two pieces in the order) is 6.50. But by the time the chef got done making it special (hit it with a blow torch for two seconds, add some garlic chips or smokey salt or whatever), it was 15. I mean, that 's not egregious given where you are... this ain 't some AYCE place... but just be aware. But getting back to this particular lunch, I have to say I would have felt like I was disappointing the sushi chef if, despite the suggestions, all I ordered was the regular stuff off the menu... but that 's on me, right? So, yeah, it 's a little weird being in this semi-omakase situation.Because the other side of that coin is going to a sushi bar that doesn 't know how to do ANYTHING creative... the fish might be reasonably-priced but boring. So that whole angle aside... place was great, the special sushi was, in fact, really good. The service was awesome from everyone. Our chef (Mac) really put out some interesting combinations... I may not remember exactly but things like slightly seared salmon belly with a bit of guacamole and yuzu . I may be mixing up my pieces but you get the idea. So I may be busting his chops about about being a little too smooth with the nudge-nudge-wink-wink, I 'll make you something special ... but I would be totally happy sitting in front of him next time. It 's like ya know he 's a bit of a sushi salesman but also really charming. And the fact is, my friend said it was the best sushi he 'd every had and I really like how the chef explained everything he was doing... it 's like the sushi came with a bit of a show. He is a big plus for the place... but even without Mac the place is just what it should be for a sushi bar on sushi row in Studio City... classy vibe, good sushi."
