We tried Okayama the other night, a Japanese restaurant that has sprung up at the location of the former (and unlamented) K2 Chinese fastfood place. (Broadway near Maple, if memory serves.) The menu is pretty standard and prices are reasonable. I threw them for a loop with a request to substitute saba shioyaki for beef teriyaki in a combination plate, but they came through for me. They have sushi and our traditional order of ebi, unagi and California roll arrived swiftly, but had an unfortunate tendency to start falling apart before it reached one's mouth. I know that sushi rice is supposed to be sticky but isn't there something usually added to make it bind better? Can anyone tell me what that is? They brought us complimentary green tea ice cream when we were done. I like Gombei in Menlo Park because they have big portions and the food arrives before you can take a deep breath, but Gombei doesn't do sushi. Charleen
San Francisco Bay Area, CA