However, if there's one thing I've noticed that's fundamentally unlike the other two previously mentioned places, they actually also cater to those that only prefer the "rolls"; essentially for those completely new to sushi and/or just not the adventurous types when it comes to food in general: the picky eaters. Because of how Nana-San caters extremely well to both opposing types of eaters, for those those that are picky for not wanting anything too unusual or foreign in their mouths, and for those with discerning palates only wanting the most authentic, the most exciting, and the highest quality of both ingredient and preparation such as myself; the restaurant itself has quite the bipolar personality (I mean that figuratively of course unlike the actual, medical definition of bipolar disorder involving manic/depressive episodes). Of course, I do eat the Americanized sushi rolls from time to time. However in my perspective, the situation where I do such a thing is more like a tweaker who's either broke on cash or had his local lab raided by the DEA who can then only get his hands on the cheaper meth made in Mexico. Aside from that, when you enter into the restaurant, you can see the visible schism, a deep divide between those at the tables who typically go for the rolls and committing various sushi restaurant faux pas such as rubbing chopsticks and mixing wasabi into the soy sauce, and those dining at the sushi bar wanting both the traditional, unique dining experience and the most authentic items on the menus only native in Japan. By the way, the author of this post knows quite well that he's being over the top with his examples and similes.
For this trip to Nana-San, I've taken a friend who too is a big fan of Ikko and wanting authentic sushi. As we both wanted an authentic experience and it was out of all days and times of the week: a Friday night, we ended up waiting for more than an hour just to dine at the sushi bar. After the wait and both of us being extremely hungry especially with me not eating anything all day, I definitely would say that the wait was worth it. After ordering some beer and sake, I accustomed my friend that when dining at the sushi bar at Nana-San, one would verbally let the chef in front, as they are three of them, know what he or she wants a couple individual sushi orders at a time just like some of the more much casual sushi restaurants in Japan. Also, the sushi that were already seasoned by chef will be given to the customer in their own plates whereas the sushi that needs a dip in the container of soy sauce will be placed on the wooden geta (sushi tray).