Why Japan’s sushi is so bad

A new Japanese sushi restaurant is bringing back the best sushi to the West.

It’s called Koi Sushi Kit.

And you can get it from the same place where the sushi is made.

It’s a new sushi restaurant from Japan’s new sushi chain, Kikkoman, that’s opening in Los Angeles this week, just days before a national festival of sushi that kicks off in the U.S. on Sunday.

Kikkoman is a joint venture between Japanese companies Kikkomori Sushi and Kikkokushi Sushi Co., which started in 2006 and has expanded into other markets in Japan.

The restaurant, which opened its doors in Los Feliz in March, is named after Kikkomen’s CEO, Akira Sato.

He has since moved to Los Angeles, where he started a family with wife Ayumi Kikkomi and their children.

The company has been praised for its quality, which has earned it a spot on the list of Top 100 Restaurants in the United States.

But some critics say it’s a tad over-the-top, as the restaurant tries to imitate Japanese style, and is far from being authentic.

The restaurant’s Japanese name, Koi, is a pun on “jigoku,” a word used in Japanese to describe the art of cooking.

In a statement, Kiskin Sushi said its aim was to serve “quality sushi” and “true sushi,” but it was careful to emphasize the word “authentic” as the Japanese name.

“We want to give the world a new, unique experience with sushi that is authentic to our home and our culture,” said Sato, who has lived in the area since the 1990s.

“This is why we chose the name Koi.

We think this name represents the uniqueness and excellence of the Kikkon family.”

Kikkomen has taken over the space that was formerly the Shuzo sushi restaurant, a sushi bar that was popular during the early days of Japanese sushi in the 1970s.

The name was changed to Kikkoni, which is a popular sushi restaurant in Los Altos and Santa Monica.

Kikkonna, a katakana (pronounced “ko-kee”) sound that means “fresh,” means the dish is freshly prepared.

The new Koi will be in the same spot.

Kiki, a new Japanese restaurant in New York City, will also be opening soon.

Its name comes from the Japanese word for “bamboo” or “tree.”

The Kikkona Sushi Bar is located in New Jersey.

Kikoni will be located in LA and the Koi restaurant will be open in the LA area.

Kiskin has said it will serve the Japanese-style sushi in a traditional sushi bar.

A traditional sushi restaurant would have a counter where customers would place their orders.

The traditional sushi would then be served by the chef, who would then fold it and pour it into the serving dish, then return it to the counter.

It was also supposed to be a casual restaurant with a menu that could be shared.

In the original version of the menu, the Japanese chef would have to order food from the restaurant and bring it back to the restaurant to be eaten.

It is a concept that would have been unthinkable in the 1980s, when the original Kikkonomi restaurant closed.

It would be unthinkable today, when a sushi restaurant can offer all kinds of sushi and offers a huge variety of dishes.

“It’s just not the same,” said Taro Nishimiya, the owner of Tokyo’s Sushi Shop, which specializes in Japanese sushi.

“It’s not really Japanese sushi, it’s not sushi that the sushi bar has to offer.

I’m not sure if it’s something that will survive.”

Kikokushi has been known to make mistakes.

Last year, it had a line-up of sushi items that included two types of tuna, a dish it claimed was not a fish.

A spokesman for the chain told the New York Times that the line-ups were made to show customers that the restaurant would not take any responsibility for the mislabeling.

“If there was any concern from the sushi chain’s point of view, the sushi restaurant staff would have apologized immediately and the matter would have gone away,” the spokesman told the Times.

Kokomori has since apologized for the mishap.

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