Dining here is guaranteed to evoke a sense of cultural dislocation -- the staff is mostly from Japan, and few speak much French or English. That, however, is part of the place's allure for its loyal customers, many of whom work in the arts. The staff will tell you that only authentic Japanese versions of sushi and sashimi are served, with absolutely none of what they call California/Japanese cuisine and almost no cooked food of any kind. Begin a meal with miso soup or some pickled vegetables, as a prelude for the wide array of fish (tuna, salmon, whitefish, fluke, snapper, bluefish, oysters, clams, shrimp, and more) that form this restaurant's backbone. Lingering isn't encouraged.