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Opened in 1988, this suburban strip-mall sushi spot has little in the way of ambiance. Describing the décor as evocative of a small, rustic Japanese country inn works only if you don't factor in the bathroom walls or kitchen floor, best left undescribed. But Miami's Japanese residents, as well as others in the know, continue to pack the place for South Beach-quality sushi at ultra-bargain prices. As well as an extensive selection of raw seafood specialties (including otoro, top-quality fatty tuna - the Kobe beef of the undersea world), the little place does elegant versions of common cooked Japanese dishes, such as near-greaseless tempura. Additionally, there are numerous specialties typical of Japan but rarely found in American Japanese restaurants, like shisamo (delectable broiled smelts) and kinpira (burdock root and carrot sautéed in seasoned soy sauce). Lovers of exotica shouldn't miss the Ankimo ponzu ae, monkfish liver which, owing to its silky texture, is sometimes referred to as "Japanese foie gras."