O Rawbar Grill and Lounge

For the longest time now, this has been a ping pong match in my mind. Do I post. Do I not post? How exactly should I post? What kind of disclaimers in the post.. You see. O Rawbar Grill and Lounge and I have personal relations, although how specifically, I suppose is not the smartest thing to say.
Long story short, there's almost no way for me to give non-bias opinion on this restaurant. And vise-versa, if I were to try to serve up a heavy-handed opinion to make up for my bias, I may run into some troubles.

However, at the same time, my questions were something along the lines of, why shouldn't I blog about Oraw? It's a restaurant. I've been to this restaurant as a customer. And I'm here to post pictures about food from restaurants I frequent and remark if I liked eating there or not. Simple.

I haven't been asked to write anything. In fact, I feel like I will be getting in trouble by writing ._. I will keep my writing to a minimum and I won't comment on how I felt about the food to avoid any unnecessary biases, but if you still find issue in this post, simply do not click the read more button : ).

So the restaurant was previously Anducci's, but has had quite an overhaul since then. There are stairs at the very end of that hall that lead to a second floor lounge area for parties.

Picture grabbed off Urbanspoon, photo taken from Sherman. I hope you don't mind Sherman!
This is the Sampler to start each table off. Consists of roasted garlic, seaweed salad, and deep fried sweet potato strings.

And just some miso soup to start the night off. I'm always fond of miso soup when it comes with an abundant amount of green onions and tofu. Not so much a fan of the seaweed, but my palette is still in the process of developing into something more refined than a toddler's.

We wanted to try some of their more creative rolls tonight, so we started off with the Lobster Roll --Filled with tempura lobster and tempura bean, avocado, cucumber, and topped with mango and roe.
As a note, all the sushi and maki is done in brown rice. It can be requested in white.

Next to come was the Clams -- served in a garlic sake broth. I'm not a shellfish type of girl, but I'm learning to appreciate them more and more. I enjoyed this, but left most of it to the rest of the diners, as they definitely would appreciate this more.

The clams are served with a buttered piece of bread. We asked for extra (comes at an extra charge). 

Hot Roll -- cucumber, real crab, avacado, scallop, jalapeno pepper, topped with cheese, smoked salmon, roe, and baked. Slightly spicy, but not over the top.

Viper Roll -- avacado, real crab, cucumber, topped with unagi, twice wrapped in seaweed, topped with unagi sauce and served on a flaming platter. 
The inside is cool (temperature wise), the unagi is hot. You can grab the sushi while the plate is still flaming (and is recommended), and I don't think there is any bias in saying a flaming plate is pretty awesome.

Crispy Prawns -- panko breaded, served with a sweet chili sauce.

Spicy Tuna Karaage -- served with a ponzu sauce

There you have it. O Raw. Stripped down to the pictures. I'll shut my mouth now : x.