Fresh and creative sushi.
This place is great for both traditional sushi and more modern inventions. The fish is fresh and generously sliced, so you can't go wrong with the nigiri or sashimi. I was very happy to see quail egg on the sushi menu (try adding it to ikura--the raw yolk adds a great creamy texture and rich flavor). The rolls are numerous, delicious, and often a very serious mouthful (so those looking for traditional bite-sized sushi rolls should stick to the more conventional makis). In addition to atfully preparing the expected fish/tobiko/avocado concoctions, Miyuki also features rolls with more unusual ingredients such as plum sauce, seaweed, deep-fried oysters, cod, or mango. There are several cooked and/or tempura roll options for those who don't like their sushi raw. Miyuki also has an extensive hot menu, featuring tempura, donburi, noodles, and griled meats and veggies. I haven't tried many items from the hot menu, but have heard high accolades from my dining companions for the robata grill items. The service has always been attentive, friendly, and prompt.
The best sushi in the East Bay.
I'm stunned that anyone would think the sushi at Miyuki is anything but terrific. I've spoken with the chef many times (I'm a fairly regular customer): they receive two deliveries a day, and Wallace hand picks everything. If it isn't fresh, they just don't serve it. Wallace also has created some wonderful recipes or his own versions of some classics: the grand slam, coconut curry tuna, garlic tuna, godzilla, caterpillar, and jade rolls are all outstanding. Wallace is also very friendly and welcoming. Sometimes my friends and I just say "feed us!" and he designs a terrific meal. Mike Dirnt and I once had an excited conversation about Miyuki; that guy can afford sushi anywhere, and he goes to Miyuki. Outstanding food and I've never had anything but great service. Go for lunch, sit up at the bar and let Wallace take care of you.