The consistency of the spicy tuna, with the right amount of spice, the right amount of scallions and the right freshness in comparison to other places that have a processed tub of spicy tuna that rarely seems fresh. I personally thought Kaz was vastly overrated, and sushi-ko while having quality chefs and interesting fish, I really dont run to. These places are supposed to be the DC equivalent of Nobu and Masa. They are not even remotely close. We do have high quality sushi places in the region, including Sushi Sono and Murasaki. Im sure everyone has their favorite, and my lost horrible meal at Tachibana may have been the same night somebody had their best. Im not great at descriptions on the menu, I can tell you that it is not often that I see attention to detail with sushi in this region, and I find it at a nice neighborhood place in my area. Freshness was first rate, they use high quality California Uni instead of that Maine garbage, none of their fish tasted frozen, and the piece of Salom Sushi I got was the about 5 inches. I would be happy to answer any other questions that I can, and I did take some pictures that I can try to get up at some point in the future.