Fishstix789

Oh, and on another note... Fuji has shuffled through a lot of staff since the reopening. Half of the opening staff has been let go since the April. The quality of the food and overall dining experience has no doubt reflected these staff changes between kitchen cooks, sushi chefs, and servers. The reviews have constantly badgered Fuji for its inconsistent or poor service. The servers who caused those problems have been let go. Also, the kitchen cooks who may have delayed service because of mistakes or lack of skill have been let go too. If you revisit you should see and taste a difference. The sushi staff currently consists of the former sushi chef from the old Fuji--who was not part of the opening staff--and a new veteran recruit direct from New York City and originally from Japan.

Happened to be in Haddonfield wrapping up a meeting with a friend/customer at about 7:00 last Wed and we decided to grab some sushi at Fuji. Went in and found the Sushi bar empty, untill we took two seats. Based on the fact that I saw wasabi squezed out of a plastic vacupac type container I would have to doubt it is fresh grated. The package had the familiar green and orange colors that I see on several brands in the asian market. It appears Matt's son works behind the sushi bar and wears a jacket that says Ito. He seemed to be an apperntice and I doubt he could be easily confused with a full fledged sushi master, but it is worth noting. -- Bruce ← The restaurant rarely uses freshly grated wasabi. If they do then the sushi bar chefs will display the horseradish root somewhere visible. Most of the time the wasabi is either "fresh" or powder. What is referred to as "fresh" wasabi is the form contained in the store-bought packaging. It is much milder than the powder form. Matt's son does not work in the sushi bar. He used to for at the old Fuji. Rather, he works in the kitchen and makes the desserts.