Turning Japanese on Erie

A towering two-level sushi bar with graffiti-covered concrete walls and a custom-made robata grill, Union's Sushi-Wabi-vet chef's using said flame to work up prosciutto-wrapped scallops and garlic-soy lamb, while also kicking out noodle creations (duck fat yaki soba...) and inventive maki including the Old City Market, where spicy tuna, salmon, and ponzu are combined with fried okra, then wrapped in collard greens, just like Kappas at an MSU frat party.

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