Yummy Sushi is the best sushi I've had since I visited Japan five years ago.  I'm not saying there are no other sushi places in the U.S. that offer as good or even better quality sushi than Yummy, but my definition for a good restaurant is not only based on quality of the food, but also on price.  When you balance quality with price you get value, and imho Yummy offers the best value compared to any other sushi places I've visited in the U.S.  \n\nYummy is not a traditional Japanese sushi restaurant.  For one thing some items are served two ways, the Japanese way, and then the western way.  The head chef and owner hired a western style chef to make the western dishes.  Case in point was the lobster, which was served both sashimi style and broiled.  And by the way I actually preferred the broiled version, because the cooking process brought out more of the sweetness in the lobster.\n\nSo we ordered the omakase at $100 per person.  Another reason why Yummy is not a traditional Japanese restaurant, and why I liked it better in some ways because of it, is due to the fact that you can sort of negotiate the menu with the chef, something that you should neither attempt nor expect to get a good response from a place in Japan.  Chef Eric took the time to talk to us about the items on the dry-erase specials board.  Being adventurous I told him I wanted to try most of the things on the menu.  He was quick to please and said he could arrange the omakase menu to allow us to try all the specials.  \n\nAnd what a feast that was!  We started with the shell fish, oysters, amaebi, live scallop, lobster (done two ways as mentioned), abalone, and sea conch; then came the sushi, which had white fish, snapper, halibut, and bluefin tuna.  I am not going to go through all the dishes we had.  It was simply too many to list.  But the highlight for me was the lobster and the blue fin tuna o-toro.  The sashimi version was very clean and refreshing, wherewas the broiled version was sweet and savory at the same time.  The o-toro was melt-in-your-mouth goodness.  And also worth noting that the part Chef Eric used was not the belly, but the cheeksOne of the few times in my life where I closed my eyes and focused on nothing but chewing and tasting the food because it was so good!  \n\nIn total I think we had around 16 dishes, that's not including some light complimentary appetizers and desserts.  In fact there were two other dishes coming, but I had to tell the chef to stop, because I could not eat another bite.  That is another first for me, not being to able to finish all the food in a Japanese restaurant.