Red Lantern Sushi & Noodle Bar

We sat right at the sushi bar and the staff was very friendly and personable. The sushi chef was awesome and knowledgable. He’s even been to Japan numerous times for sushi trainings.
The unique, handwritten menu included a variety of different fish and changes weekly. I was able to try different types of fish that I have never tried before: kanmchi (small yellowtail), hamachi toro (belly), and shake toro (belly).
The wasabi offered here is actually real imported wasabi and not a powder mix like most other restaurants.
I will be returning for more! And I would definitely recommend this restaurant to anybody!

Stopped by Red Lantern after a show at the Fitz, pretty happy that another sushi place has taken over the void left by Fuji Ya.
Décor was nice, but placement of the bar — right inside the front door — seemed strange and blocked what was once a very open design. Service was prompt and friendly, attending to whatever we needed.
We ordered ginger asparagus as an appetizer, and then two rolls to share. The first, a Caterpillar roll, was delicious. The second roll (although I don’t know its name and there’s no website menu to reference, argh) was pretty amazing. The roll was topped with thinly-​sliced lime and rock salt and then drizzled with tequila, tableside by the chef. Yep, tequila sushi.
Wow.
And now, even mentioning it, I want some more.
This review would have been 5 stars with one notable exception: Our table was made of wood — apparently left untreated for a rustic look — and it’s slowly absorbing all the smells of the restaurant. Every once in a while, a mildewy smell would make us wonder if there was an invisible dirty dishrag was sitting on our table.
As long as Red Lantern uses sealant on their wood surfaces, and keeps the tequila flowing, this place will be great.