Sushi is highly recommended at Wahiro. I find that the quality of their sushi is consistent and really good value for money. It is in fact at the same level of other very expensive establishments, without hurting your wallet as much. The fish selection is usually quite limited, but what they have is not only fresh, it's also well selected. It's always worth having a chat with the Sushi Chef to find out what's the fish of the day and what he recommends. Sometimes they have new delicacies that you might not have had the opportunity to try elsewhere. I do not recommend having the sushi moriawase. It won't give you a good indication of the quality of the sushi, as they won't be made in the same way as the a-la-carte sushi. The fish slice is smaller, and the cut from a cheaper part. If you want the best, order a-la-carte, and if you would like to try something new, you could also ask for the special: tiny tasty decorations placed on each sushi slice. Yuzu skin (Japanese lime), katzuobushi (dried fish flakes), Sakura (cherry blossom) or other decorations can add interesting tones to the firm texture of your sushi.
I ordered a whole "sanma" from the sushi counter. As in the best Japanese tradition, no part of your fish or seafood is thrown away. Some of it was served as sashimi (with fresh ginger and spring onion), some of it as sushi, while the rest was grilled. The spine was served deep fried.
The same applies to the scallop that was served with my sushi. the "spare parts" of the scallop that were pulled out of the shell, were nicely served in punzu sauce.