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The bright-white interior here stands out in a row of no-frills takeout joints. As with most sushi restaurants in this vein, there’s a selection of overstuffed maki (including the massive, appropriately titled “Godzilla”). Skip them. In fact, skip maki entirely, and go for the salmon skin salad (crispy skin tossed with creamy avocado), the chef’s choice of sashimi (we found the hirame particularly lush) and, if you can wrap your head around it, the tiramisu.