Pa's Papa is delicious! The portions are generous and the tempura was still warm and crisp. We got the Three Items with Beef teriyaki and it was so flavorful and tender. It was the best teriyaki my husband had in years. The Rainbow Roll, California Rolls and the 49ers Roll were all delicious. We will definitely order again. So happy to have Japanese food in the neighborhood.
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Trina B
Nuevo experto • 17 contribuciones
Loved
• 22/1/26
• Orden de DoorDash
The Dragon Roll was super good. It was fresh. The rice was just right. It tasted like it was fresh and not sitting for a longtime. The Vegetable Tempura (AP) was good too. This place is the perfect addition to our neighborhood!
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Lanna L
5 contribuciones
Loved
• 22/3/26
• Orden de DoorDash
My new sushi place. Got 2 Three Items well worth it. Sushi was fresh, teriyaki was delicious and gyoza were excellent. We really enjoyed it. Would definitely order again.
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luan n
2 contribuciones
Loved
• 25/5/26
• Orden de DoorDash
OMG GUYS they're California Rolls are BOMB ASFFF.. the portions look pretty similar to their photo (the rolls are pretty sizeable too) and sorry yall i would attach a photo but everything's in my stomach. and get the Small Miso Soup... pairs so well with the eight rolls. ordering again soon xx
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Tanya N
1 contribuciones
Liked
• Hace 2 días
• Orden de DoorDash
I'm a chef, I never leave reviews, but this just made me sad. I can taste so much love in the food ... feels like a shame for the star of the dish not to shine. So much potential!!!
Pork Katsu Loved the flavor but sadly the pork was SO beyond overcooked. I could barely chew through the cardboard dry texture, let alone swallow it without heavily dousing it in sauce. Really a bummer!
IMO -- the portion was pounded too thin. There was not an ounce of that juicy, fatty goodness that Pork Katsu usually has me dreaming over. I get it, super thin = more efficient for busy service, plus it's visibly very generous. Probably using loin for cost, which already limits you on moisture before it even touches heat. I'd consider going 1/2" versus 1/4" -- Maybe experiment with blanching at a lower temp pre-service, freeze, then fry to order at high temp? Could also get away with a longer single cook after an overnight brine?
Looking forward to trying the chicken next!
