Hello, Mob Museum in Las Vegas, Nevada

The National Museum of Organized Crime and Law Enforcement, better known to the general public as the Mob Museum, is a museum that’s been a­round Las Vegas for over a decade now and is regularly rated as one of the better tourist attractions in the Valley. While my friend Dani was in town vis­it­ing, she wanted to stop by the museum, so I joined her yesterday.

Fortunately, we were both able to get discounted general admission tickets at US$16.95, I because I’m a local Las Vegas resident and Dani because she was a student. Regular admission costs $29.95 each, with deluxe and premier passes going as high as $48.95.

Dani took a photo of me sitting in an electric chair. Luckily, it was inoperable.

Adam Parkzer sitting in a replica electric chair

Back to some more normal museum things…

One of the floors of the museum had a little movie theater that played a short film about how that very room was previously a court used for questioning witnesses about mob activity. They even had a little concession stand outside and sold popcorn for people who wanted to enjoy a snack while enjoying the movie.

Back to even more normal museum things…

The later sections of the museum about casinos, fraud, money laundering, and tax evasion were interesting to me because of the background knowledge I have in legal and financial matters. I’ve studied a lot of these topics to ensure I have a comprehensive professional understanding of the topics for the purposes of running my own business and advising other businesses as a consultant, so it was nice seeing some historical real-world applications of this information.

My favorite part of the museum… was the random fish tank in the basement of the building. I’m not sure why it was even there, but I made some new fish friends.

The basement had a bar that served food and drink, which we visited but did not participate. The bar had a little glass window through which I snapped a photo of some of the equipment used to make moonshine.

At least with general admission tickets, the Mob Museum was an extremely traditional museum that was very display and text heavy. I think it was a good visit at the discounted price, but I’d say the value proposition gets a little bit questionable at full price. The most memorable museums have always had a high degree of interactivity, and it’s unfortunate that anything involving more than just a self-guided tour requires an upgraded tier of admission.

Out of the three available interactive experiences, none of them seemed particularly compelling to me—the crime lab and firearm training simulator are both things that I’ve done in a professional capacity, and the distillery tour and tasting wouldn’t have been relevant to me because I don’t drink alcohol. However, for someone who doesn’t have quite the background in law enforcement as I do, I think the two investigative activities could be fun.




Hello Killdozer, Jones BBQ & Foot Massage, and Tortellini

This past weekend, I took a very quick trip to Southern California to meet up with Doug Wreden while he was in town. While we were there, we visited some of Doug’s friends, and to my joy, I got to meet their pets.

One of the people we visited was his friend Dash, better known online as Altrive. He has two cats, one named Killdozer and another named Jones BBQ & Foot Massage. Yes, I confirmed with him that those were indeed their actual, real names.

Jones BBQ & Foot Massage is apparently only a few months old, and he is a very energetic little kitten. He spent a lot of time entertaining himself by dig­ging through a paper bag lying on the kitchen floor.

As you’d probably expect from trying to take pictures of a black cat, most of the photos I took of Jones BBQ & Foot Massage were big black blobs, and a lot of them were out of focus. I did my best to edit the raw data from my camera sensor to enhance some of the details of his body, while still trying to accurately portray the light-sucking void that was his hair.

Killdozer is a very well-behaved cat who was very curious and friendly within minutes of meeting me. He was fairly active and always on the move, but after about half an hour, he finally calmed down a bit so I could take some still shots of him.

Like a majority of very young kittens, Jones BBQ & Foot Massage didn’t mind getting picked up, so I made Doug take over as the photographer and had a little pho­to shoot.

Adam Parkzer holding a black kitten

Adam Parkzer holding a black kitten

At our next stop, Doug introduced me to Eric and Abby, better known online as PointCrow and AbbyBagel. Their pet is a goldfish named Tortellini. Yes, just like the pasta.

You can literally feel the 🤌 through his piercing eyes and arching frown.




The Adam Parkzer and Doug Wreden World of Warcraft: Classic hardcore saga

Starting in mid-April, I joined my friend Doug Wreden in playing World of Warcraft: Classic hardcore.

For those who are unfamiliar, hardcore mode, also known as “perma-death,” is a modified way of playing a game that enforces various additional re­stric­tions, the most iconic of which prohibits you from ever dying, consequenced by being forced to delete your character. WoW Classic doesn’t have an official hardcore mode, but there is a fan-made add-on that implements the functionality, which Doug and I used.

Here is our saga.

I joined World of Warcraft during Mists of Pandaria and never played Classic. I’m not really a fan of classic games in general—I appreciate the quality-of-life improvements that game developers add to modern-day games, so I usually don’t go out of my way to play older games unless they are particularly nostalgic. With that being said, Doug somehow convinced me to join him on a duo adventure of WoW Classic hardcore.

Doug really wanted to play Druid, which limited us to the Night Elf race. My first character was a Hunter named Parkzerect, a combination of “Parkzer” and “erect,” because this is hardcore.

We got to level 2, at which point, Doug got bored of the Night Elf leveling zone and proposed bum-rushing our way to the Human leveling area. I didn’t know what that meant, but I agreed; we set off on our journey and promptly died to a level 20+ Young Wetlands Crocolisk.

For our second attempt, I made a Hunter named Parkzerecter, a combination of “Parkzer” and “erecter,” because we were just getting started and I was even more ready than before. After six levels, I discovered that clearly was not the case, because I sort of just randomly forgot to keep track of my health bar and died to a Vicious Grell, ending our run.

I’m not great at World of Warcraft: Classic, but I play a ton of MMORPGs. I was pretty tilted at my method of death, which I found to be inexcusable due to how basic and easily-preventable it was. To express my frustration, I named my next character Parkzerblind.

Insanity is doing the same thing over and over again, expecting a different result. We were both insane. We tried the bum-rush strategy a second time and promptly died to another Young Wetlands Crocolisk.

… Insanity is doing the same thing over and over again, expecting a different result. We tried the bum-rush strategy a third time on my fourth character, a Hunter named Pogzer because of how Pog it was to die over and over again.

As you’d expect… we were NOT insane, because this time, we died to some sort of strange swamp beast and not a Crocolisk. Very Pog.

In the spirit of actually not being insane, Doug came up with a different strategy to make it to an alternative leveling zone on our fifth characters—we swam. I put Doug on follow and he piloted himself and my Rogue Dogpit for literally 50 minutes through the ocean.

Miraculously, this was a successful journey. I’m generally a Shadow Priest one-trick pony and I know basically nothing about any other class, so the Rouge leveling experience was novel. One of my favorite parts about Rogue was its instant-cast ability, which was very convenient for tagging quest mobs.

There was one situation where a lot of other players were standing in an orderly line waiting for a spawn, and when Doug and I arrived, we joined the line. The line soon degenerated into chaos after some inconsiderate people showed up and tried to cut in line. Hilariously, after I realized there was no point in being respectful anymore, I said aloud, “I guess there’s no line anymore” … and then promptly proceeded to catch, tag, and steal the next spawn of the quest monster, effectively saving us potentially upwards of 20 minutes of waiting, had everyone else decided to continue using the line system.

We successfully made it to level 10, upon which I did the Rogue class quest. While doing the class quest, I had to find a treasure map, so I walked up to the target holding the loot and started attacking it. Suddenly, four Defias Bodyguards spawned out of nowhere and started attacking me.

I shrieked out to Doug for assistance, and he healed me… rerouting monster enmity to himself. Tanking four level 10 monsters as a level 10 is never great news, and unsurprisingly, he died. After their successful assassination, the guards went back to targeting me, and I died as well, ending our run.

So what happened? Apparently, I wasn’t supposed to attack the monster that had the treasure map. Instead, I was supposed to use my Stealth to enter his house undetected and use my Pickpocket ability to steal the treasure map. My lack of game mechanic knowledge caused our deaths, which was dis­ap­point­ing.

As a side note, remember how, in our second attempt, I died because I wasn’t paying attention to my health? I fixed that by installing an add-on that lets me create custom alerts. Now, when I descend below 40% health, an airhorn blares and the words “YOU ARE LITERALLY TROLLING” and “RUN AWAY” appear and start bouncing on my screen (which you will see in the next screenshot). It has been incredibly useful.

Doug and I were both pretty bummed that we lost our run just because I didn’t know a particular game mechanic and the quest text wasn’t explicitly clear about what I was supposed to do, so we booted up our sixth attempt with Dogspit the Rogue.

We made it to level 11, one level higher than before… but we died when Doug jumped into a pit to attack a melee quest mob and ended up taking too much damage from two additional rangers. I didn’t see them hiding behind terrain, but Doug said he did notice them, though it didn’t occur to him that they would deal so much damage.

I further compounded the problem by not properly focus-firing the lowest-health target—I thought I had killed the melee enemy and started sprinting towards the ranged ones, but apparently, I either missed my attack or canceled my attack animation and the melee enemy survived with a sliver of health, giving it enough time to make Doug flinch during his heal cast time and die by a margin of milliseconds.

At this point, we wanted to give up and refused to give up at the same time.

Attempt seven was Drooid the Hunter, which we managed to bring to level 12 (yet again, another one level higher than before), but failed our run when Doug… uh… drowned to death.

Attempt eight was Driud the Hunter, and at this point, both of us were pretty frustrated and mildly tilted. This death was very similar to our second attempt when I randomly died to a Vicious Grell; Doug ended up getting greedy and pulled a quest mob with a slow respawn timer while he was already under attack by a monster, and through a combination of unlucky respawns of regular mobs and falling under attack by even more enemies, we died.

Out of sheer stubbornness, we kept trying. It was infuriating that we kept on dying right after finishing the introductory zone, and we really wanted to get to level 20 and clear at least one dungeon. I created Dogmilk the Hunter to adventure together with Doug’s Druid Dogcheese for our ninth attempt.

At this point, as you’d expect, the Night Elf leveling zone was very, very boring. Luckily, there was apparently a Peggle add-on for World of Warcraft: Classic, which I eagerly installed. Doug has played a lot of Peggle, but this was my first time trying it. I got instantly hooked and proceeded to clear (all the orange pegs) and full clear (all the orange and blue pegs) every single one of the 13 levels in two days.

Peggle made leveling from 1 to 10 much more bearable, but it also came with its own risks… I got so invested into Peggle that I almost got our run dis­qual­i­fied three times. The first was when I was too busy playing Peggle to notice that I had to pick up the Stormwind flight path, and a few hours lat­er, Doug flew back to Stormwind while I was still stranded in the questing area (which is a problem, because both duo characters have to remain in the same zone and only have a 10-minute grace period). The second was when I was too busy playing Peggle to notice that Doug had logged out already to take a break for dinner (which is a problem, because both duo characters must be online together at all times in order for the duo run to be valid). The third was when I was too busy playing Peggle to notice that my ship had arrived back in town after Doug had finished his Druid-specific class quest, and I nearly kept riding the ship to the next destination.

I started actually having a lot of fun after we got past level 13 and realized we weren’t going to continue the “die after one more level” curse.

Doug and I also got much better at coordination, and we managed to survive multiple seemingly impossible situations, one of which involved being un­der attack by six enemies at the same time due to a combination of miscommunication, poor timing, bad respawn luck, and unexpectedly high aggro ranges.

After we got to the mid- to late teens in level, it felt like we actually had agency over our own lives, and if we played with good skill and synergy, we could survive sticky situations without feeling utterly helpless. I had a pet with Growl that I could use to juggle tanking aggro, we had multiple healing and buffing items to use at our disposal, and we had crowd control spells to slow or disable the enemies while we kited away.

So… we did it. We made it to level 20 and cleared both Deadmines and Wailing Cavern. I screen recorded our first dungeon to preserve the memory, and I live streamed our second dungeon on Twitch as my first stream in over 8 months.

Our Deadmines run went extremely smoothly because we had a highly competent and overqualified team, but our Wailing Cavern run was a lot more dicey, which made it far more interesting. I also enjoyed streaming again, and it was nice seeing and recognizing some old usernames from several years ago back when I used to stream more regularly, as well as a lot of new usernames from Doug’s community who joined in to watch.

Now that we finally achieved our goal, we’re both going to take a short break from obsessively grinding WoW Classic, but it’s definitely something we’re going to keep alive little-by-little over time to see just how far we can manage to take our characters.

Edit (May 28, 2023):

It hasn’t been too long since we cleared the dungeon, but unfortunately, our run has come to an end. We made it up to level 24, and while we were clear­ing some mobs in a(n apparently) dangerous area of Redridge Mountains, neither Doug nor I saw a patrolling group of enemies nearby. We were al­read­y en­gaged in combat with a few enemies, and by the time the patrolling group came into our field of vision, they had already aggroed onto Doug and beat him down pretty quickly, upon which I also fell shortly afterwards.

And with that, our World of Warcraft: Classic adventure comes to an end. We don’t want to try from scratch again anytime soon, but there are some ru­mors that an official version of hardcore mode may be coming to World of Warcraft: Classic, so if that happens, then we may make our return for at­tempt #10.




Photo dump from early 2023

After spending the winter setting up a temporary home base at the Tempo headquarters in Long Beach, California, the time has come for me to continue to my next destination.

I spent more time there than I usually do because we had some behind-the-scenes stuff happening on the logistical and operational side of the company that I had to tend to, but that also meant that I didn’t have a chance to do as much exploring as I wanted to… not that the amount I wanted to was that much to begin with anyway, though.

I noticed that this has been a recurring theme every time I visit California—the traffic is so paralyzingly bad, and for some reason, I generally just feel less motivated than I usually am, so I end up just staying indoors a lot.

This means that I didn’t really do much that would warrant their own dedicated blog posts like I regularly did when I was out non-stop road tripping, but I do still have a smorgasbord of photographs, so I wanted to share a handful of them here.

This is my friend’s greyhound Majima. He is very lanky, awkward, and clearly ecstatic to be a part of this picture.

Adam Parkzer hugging a greyhound

The CEO of Tempo, one of our Producers, and I all share similar birthdays within the span of a few days, so near the end of January, we celebrated by going to some nice restaurants. One of them was the Naples Rib Company in Long Beach, California.

I’m still eating a diet low in saturated fat for heart health, so I ordered some swordfish instead of barbecue ribs. The swordfish filet was tender and juicy, the flavor was exactly what you’d expect from nicely-cooked swordfish, the sauce was perfectly complementary without being too overwhelming, and the sides added richness and texture to the main entrée.

While stationed at the residential quarters of Tempo’s facility, considering that I wasn’t personally paying for rent or otherwise being charged a fee like I do with hotels or other forms of lodging, I was more willing to go on air travel trips.

One convenient thing about the location of the company headquarters is that it is in close proximity to both Long Beach Airport (LGB) in Long Beach, California and John Wayne Airport (SNA) in Santa Ana, Orange County, California. This means that I can fly out of much smaller airports, as opposed to going all the way over to Los Angeles International Airport (LAX).

Here’s a photo of the Orange County suburbs:

… as well as the snowy mountains in northern California up by Lake Tahoe:

Air travel hasn’t been the best experience shortly after the initial surge of quarantine mandates during the pandemic, as most airlines decided to roll over everyone’s elite status, so it wasn’t special anymore to be a loyalty member—this meant that the upgrade list was oversaturated, so it was very rare to get free upgrades to first class if you weren’t one of the highest elite tiers.

However, in a “nature is healing” moment, I managed to be able to fly first class again on Delta Air Lines. Even better, regular meal service has been re­stored (as opposed to the “deluxe snack boxes” that they switched over to during the pandemic, where everything was pre-packaged to avoid physical con­tact by the flight attendants with the food). It wasn’t the best food ever, but definitely better than just having 8 different kinds of chips and crackers.

I also squeezed in a Las Vegas trip as well, for the usual—to check my mail, get a haircut, meet up with friends, and take care of some other errands. My hotel of choice for this trip was the ENGLiSH Hotel, part of the Marriott Tribute Portfolio, located in downtown Las Vegas on Main Street in the Arts District.

The hotel was pleasant, though I wasn’t a fan of the parking situation—the hotel’s lot is tiny, so I ended up having to street park… and downtown Las Vegas doesn’t exactly have the best reputation for being the most secure area in the Valley. Luckily, nothing happened to my truck.

Thanks to my Marriott Ambassador Elite status, I got to enjoy a free breakfast at The Pepper Club by Todd English, the restaurant directly connected to my hotel. I decided to order the Eggs Benedict with smoked salmon because it was priced perfectly efficiently to be able to use my entire breakfast credit.

Maybe it’s because I’m just used to staying at lower-end hotels for the bargain and convenience, but the Eggs Benedict was unexpectedly delicious. It tasted like an actual high-end breakfast restaurant dish—everything was cooked well, the presentation was nice, and the flavors had just the right amount of intensity. I’m also usually not the biggest fan of cheese, but the cheese sauce was just that—more of a sauce than actual cheese—so it didn’t have any of the moldy or vomit-ey smell that I prefer to avoid.

While in town in Las Vegas, I also met up with one of my friends and went to 138 Restaurant in Henderson, a restaurant that specializes in dry-aged food.

For my appetizer, I ordered duck confit wontons with chili oil, fried garlic, and sweet and sour sauce. I wasn’t a big fan of it—the pickled vegetables on top were way too sour, the sauce was overwhelming, and the wontons were over-fried, so I could barely even tell that there was any duck inside at all.

My friend ordered dry aged crispy pork belly with fennel butter, pickled shallots, apple, and pork jus.

For my main dish, I got Ōra King salmon with aloo gobi spiced cauliflower, red pepper coulis, cucumber, and cilantro, with a special request for it to be cooked less salty. I liked this much better than my appetizer—the flavors were much more complementary, and I could actually tell what the meat was that I was eating.

Although the menu didn’t clarify, the waitress said that the salmon had been dry aged. I couldn’t really tell, and it just tasted like I was pretty much just eating very normal salmon.

Finally, for dessert, I got some crème brûlée. I realized after-the-fact that the photograph makes it look small, but it was actually literally about double the portion size that I would expect from an already big portion. It tasted amazing, though I’m pretty sure I ate a week’s worth of sugar intake in just that one bowl.

Hi Doug.




Hello, Wind Wolves Preserve in Kern County, California

There’s been an insane amount of inclement weather in California lately. It’s been raining a lot at the Tempo headquarters where I’ve temporarily set up my home base, I’ve heard that the California mountains have gotten literally several feet of snow, and I just barely missed the San Francisco Bay Area flood­ing really badly before my trip to Oakland.

The last time there was this much precipitation, there was a superbloom, which is a phenomenon where a ton of flowers bloom at the same time, es­pe­cial­ly from seeds that laid dormant for a while. In hopes of seeing one of these superblooms for myself in-person, as well as to visit a friend in the area who is planning on moving tentatively permanently to Puerto Rico, I made a quick trip an hour and a half north of Greater Los Angeles into Kern Coun­ty.

After entering the Wind Wolves Preserve, we followed some signs and drove over to the Crossing Campground and went on a short hike.

This campground had an unusually fancy bathroom.

We got to the end of the trail, where we got a nice view of Bakersfield to the north.

In this area of the preserve, we did see some open fields, but they weren’t covered with wildflowers—there were just a few flowering bushes along the sides.

We ventured over to a different area in hopes of having better luck, which we sort of did. Unfortunately, my timing was a little bit off—it did look like there were a lot of flowers blossoming out in the fields, but they weren’t quite at full size. According to Google Maps, this area is usually pretty barren, so I guess it is good news that there was even a lush field of grass at all, let alone any flowers.

Although rare, one of the perks of doing things together with a friend is that I get to post pictures of myself too, rather than just photos exclusively of things around me.

Adam Parkzer holding a camera after taking a photograph

I wouldn’t say this was a particularly successful trip, but it wasn’t a complete failure either.

As a consolation prize, here are a bunch of cows that were ex­tremely confused why I got very excited and parked my truck on the side of the road to take a picture of them.




Hello, Shiro’s Sushi in Seattle, Washington

After recovering from my week of travel in the San Francisco Bay Area, I took a trip to the Seattle Metropolitan Area again to visit some friends.

While there, I met up with my friends Doug and Dani and went to a sushi restaurant for an omakase experience. There weren’t enough reservation slots a­vail­a­ble for actual omakase with the chef, so instead, we booked a seat at the regular tables for a chef’s choice four-course sushi meal with 19 pieces of as­sort­ed sushi. We also ordered a few appetizers.

Just as a disclaimer, this is my first time using my new camera for close-up macro shots since getting my old camera stolen while in Oakland, California; as a result, some of these photos are a bit blurry while I get accustomed to some of the settings, though I am already progressively getting better.

The first course consisted of albacore tuna from Oregon, shima aji (striped jack) from Japan, kanpachi (amberjack) from Japan, madai (sea bream) from Ja­pan, and kurodai (black snapper) from Greece.

After our first course, two of our appetizers were ready. The first was black cod kasuzuke broiled with Shiro’s original recipe.

The photo makes it look a bit small, especially because I accidentally angled the shot in a way where not much of the fish is in focus, but it was a sat­is­fy­ing­ly large filet. It tasted great—it was so tender that just poking at it with chopsticks made it fall apart, and the texture was fantastic.

The second appetizer was assorted vegetable tempura. Because it was something that was fried, it felt a little out of place eating it between fish courses due to the oils bringing out more of the “ocean-ey” taste in raw fish. It would have been nice if it came out first or last, but we still had plenty of ginger to cleanse our palates before the next course.

The second course had six pieces: katsuo (bonito) from Japan, botan ebi (sweet shrimp) from Alaska, sawara (king mackerel) from Japan, hotate (scal­lop) from Japan, Atlantic salmon from Canada, and sockeye salmon from Alaska.

The shrimp nigiri also came with a shrimp head. I wanted to seize the opportunity to get a picture of my head next to the shrimp’s head… though the pho­to didn’t really turn out as interestingly as I had hoped.

The actual botan ebi was delicious—it was thicker than most oth­er shrimp I’ve tried, the flavor was stronger and richer than usual, and the texture was very satisfying.

Adam Parkzer holding up a shrimp head next to his own head

Our third and final appetizer came out—Shiro’s chawanmushi, steamed egg custard with shrimp, chicken, whitefish, shiitake mushroom, and mitsuba leaf topped with Hokkaido sea urchin and salmon roe. It had a lot of flavors going on at once, but most of them were complementary. As you can prob­a­bly guess, the sea urchin was my favorite part of this dish.

The third course was called “Bluefin Tuna 4 Ways,” and as you’d expect from the title, it was four different variants of bluefin tuna—one akami, one chū­toro, one otoro, and one prepared in a special way with a marinade.

The otoro, or the “wagyu of the sea” as some people call it, was as melt-in-your-mouth as you’d expect from tuna belly. The specially-prepared and mar­i­nated tuna was also surprisingly tasty; tuna is generally known for having a fairly basic, simple, and straightforward taste, but the marinade added in a nice bit of supplementary flavor to the fish.

The fourth and final course was negitoro (chopped fatty tuna) from Mexico, uni (sea urchin) from Santa Barbara, unagi (freshwater eel) from Japan, and tamago (egg omelet).

Although sea urchin is one of my favorite types of sushi, my favorite out of this particular lineup was actually the freshwater eel—it was a lot more fla­vor­ful and tender than what I usually expect from eel.

The tamago was very disappointing. It wasn’t prepared traditionally; there were no layers of egg, and it resembled a dessert more than it did actual ta­ma­go that you’d expect from a sushi restaurant.

After we were done with our appetizers and tasting menu, the waiter brought out a special order menu in case we wanted a second portion of anything, or if we wanted to try anything we didn’t get to taste during the four-course meal. There was one item on that list that I had never had before and that I had also never seen on a menu before, so I figured this would be a great opportunity to try it: ankimo, or monkfish liver.

It tasted very similar to kani miso, often nicknamed “crab brains.” Kani miso is not actually entirely brains—it’s just a mixture of the crab’s organs and oth­er innards. The texture was also very interesting, and difficult to describe—it was both firm and supple at the same time; both powdery and solid at the same time; both dry and pasty at the same time.

Although I probably wouldn’t go out seeking monkfish liver at a restaurant as one of my top dishes, it was actually pretty good. The unfortunate part is that it seemed to be a bit pricey, and apparently it is also only seasonally available during the winter according to the waiter, but if this is included as part of a “pick your own” kind of sushi experience (like revolving sushi or something), I would definitely have it again.

Dani and I wanted to split a Shizuoka matcha ice green tea, but they ran out, so we just drank water. I also wanted to try the mizu shingen mochi—rain­drop jelly served with kinako (soybean powder) and brown sugar syrup—but they didn’t have any of that left either, so we passed on dessert.

Here is a breakdown of what we paid:

Chef’s choice four-course sushi meal ×3  $ 255.00
Black cod kasuzuke  $  18.00
Assorted vegetable tempura  $  16.00
Chawanmushi  $  20.00
Ankimo ×2  $  26.00
Tax (10.25%)  $  34.34
Gratuity  $  75.00
Total  $ 444.34

Overall, I thought this was a decent restaurant, especially considering that the price per person of US$85.00 is a bit less than what you’d probably expect from a high-end sushi restaurant.

For me personally, I think the chef could have done more with flavor storytelling. I feel like the objective here might have been to give a unique, stand­alone character or “plot” to each course, so each “category” of sushi was able to have its own plate. This is definitely a valid way to do it, but it was dif­fer­ent than what I was expecting going into this—I was hoping for a bit more flavor micro-progressions piece-by-piece, as opposed to going purely off macro-progressions.

With that being said, a side effect of this above point is that, I think this restaurant would be especially good for sushi beginners. None of the nigiri pieces from the four-course meal were particularly adventurous or pungent, and I think one of the only “hit-or-miss,” “love it or hate it” items was the sea urchin. Having each plate broadly categorized by theme is also probably less “chaotic” for someone who just wants to have a good time eating good fish.