They have it in New York City, Los Angeles and Las Vegas. I just felt Albany needed a place like this.

The quality of the fish is extremely important. I'd prefer to get it directly from Japan, but we don't charge enough for us to be able to do that.

There's a lot of prep work in the rice. Making the rice is actually the most labor-intensive part of making sushi, but it's a very important step.

This will be unique downtown -- a place for people to meet and grab a bite before going to bars.

The H-shares are crazy. They've gone overboard.

It began here in the barbecue when grease dripped down.