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The name is Japanese for "sushi place," so your overwhelmingly average dining experience shouldn't come as a surprise. Midday, the duplex packs in media and financial workers from nearby office towers—but, noticeably, not Japanese businesspeople. The dining rooms, darkish even on a sunny day, are decorated in a generic contemporary style with matte-silver light fixtures and dark-wood floors. The food is equally generic. An expected assortment of appetizers heads off the largely sushi menu, including a tender and tangy takosu, octopus salad in vinegar, and generously portioned oshitashi, boiled spinach in fish-based broth. But miso soup, which you think you can't go wrong with, is lackluster. Standard sushi and sashimi—tuna, yellowtail, salmon—are fresh if unexceptional. Only the chirashi sushi, assorted raw fish on rice, merits note, the addition of chopped white tuna with scallion a refreshing touch. Hot entrées are a mixed bag: Pork shogayaki, stir-fried with ginger, is too salty; the eel of the una don, which is broiled over rice, is tender but oversauced. Bottom line: The food is serviceable, but this is no destination for connoisseurs. — Stephanie Adler Yuan

Takosu, $8; chirashi sushi, $15