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Jenn G.
Verified
Report | 5 months ago
Mitsuba is excellent! Sushi is the best around and you get salad bar and free Vocano roll with any order. My favorite dinner spot.
Rebecca B.
Verified
Report | 7 months ago
Terrific atmosphere. Great food! Started the meal with a hot cloth to wipe hands and face. The food was so lovely n artistic! They even brought us complimentary appetizers! It was a very pleasurable experience. Excellent value. Great portions.
Melissa
Verified
Report | 8 months ago
The group on says a minimum of two people but they denied us using it (twice) because we had more than two people! It would be nice if they had someone on staff that understood or speaks better English, as my Japanese is non-existent!
Edward C.
Verified
Report | 9 months ago
the food was very good and the cook was entertaining.
Sue W.
Verified
Report | 11 months ago
If having both sushi and an entree, do not order them at the same time. (I find this true of many Asian restaurants ) Our entrees came out before our sushi, then the table was very crowded.
Robb
Verified
Report | a year ago
Everything is good, but try the crab appetizer.
tim s.
Verified
Report | a year ago
go during happy hour
Daniel J.
Verified
Report | a year ago
Excellent service, food was very good and no hassles with the group-on voucher.
Ricardo A.
Verified
Report | a year ago
Take your time there is a lot to choose from
Chad S.
Verified
Report | a year ago
Bring your appetite!
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From Our Editors

Executive chef William Chen deftly wields his over 10 years of culinary experience as he crafts edible works of art at Mitsuba. Plates arrive at tables carefully layered with sushi rolls such as the colorful Mitsuba lobster roll, consisting of tempura lobster, avocado, mango, and marinated crabmeat. The Christmas roll, made up of fried shrimp, spicy tuna, and caviar, is a much better holiday treat than a visit from a money-seeking relative, and it comes with an eye-catching flower garnish. For cooked comestibles, diners need look no further than their own hibachi tables, which double as fiery surfaces upon which chefs sizzle filet mignon, salmon, and scallops.

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