The Farmington Sushi House

been in the area only six months, operate the retaurant along with Simon's cousin, Hwangil Im, who has more than 27 years experience as a chef. Simon learned the art of making sushi from Im when they worked together in California.

From unique creations - like the Michigan Rolls, made with crab, cucumber, unagi (fresh water eel) and avacado - to traditional dishes like Japanese Udon (thick wheat noodles in broth), Sushi House accomodates.

Even before entering the dining area, patrons pass through a window-paneled entry that seems to transport them to the Far East, as smells of authentic Japanese cooking also introduce themselves. Once inside, they are welcomed by colorful decorations and neatly placed tables. A large fabric fish hangs above the sushi bar which seats 16 people, who can watch the beautiful art of sushi preparation.

The visual appeal of Sushi House's food can't be overstated.

"You have to see it." Yi said. This is why a full color menu displaying a number of favorites is given to diners, along with a regular menu. A smaller sample of their artful food can be seen at www.sushi-house.com.

Fresh ingredients and conscientious presentations also characterize the Sushi House. For example, when creating the Rainbow Roll, Yi explained his dedication to authenticity. "A rainbow has seven different colors, so I put seven different fishes on top." Tuna, salmon, fluke, yellow tail and unagi (fresh water eel), shrimp and white tuna are used to prepare this one dish.

Sushi House offers more than 33 delicately prepared rolls. Many of these are original designs, like the Caterphila Roll (that looks like a caterpillar), made of unagi, cucumber, and avocado. The Snail Roll, which does not include snail, looks like a snail complete with tiny carrot antennae.

Sushi can be made of both cooked and raw fish.

"We do have some dishes made with uncooked fish," Yi said, "but, 80 percent of our dishes are cooked fish." One thing that does seems to be universal is that sushi is made of cold cooked rice made into small cakes, with a variety of food combinations in their center, and often wrapped in yet another food, like cooked seaweed, or thin slices of fish.

Simon Yi happily demonstrated the recommended way to eat a slice from one of his sushi rolls. First, he recommended mixing a small amount of Wasabi (pronounced "wah-sah-be") together with soy sauce in a delicate porcelain bowl provided with the sushi roll. Wasabi is a thick green paste made with potent horseradish.) Next, a slice of sushi is dipped in the mizture and eaten whole. "That's important to get the proper flavor," he explained.

Sushi House offers a variety of other entrees - such as Chicken over Rice and Beef Teryaki - in addition to its signature food. Twenty-six appetizers are offered, including edamame (steamed soy beans) and negamaki (green onion wrapped with grilled beef). Perhaps the most popular lunch choice is the House Special Lunch Box, which includes three pieces of California Roll, Chicken Teryaki, Tempura Gyoza, three pieces of Nigiri Sushi, and two pieces of Sashimi. The lunch box is a shiny black box about four inches high, sectioned off, with each sectioned filled with a different food choice.

The Saturday Dollar Sushi Special is also popular. At a dollar per slice (before 4 p.m.), it's a good time to sample a variety of rolls.