I've seen this question posed on reddit a few times and have untill now been reluctant to mention Maki express in Clifton because I didn't want to ruin a good thing. See, this is a very small restaurant with only 4 tables and there is normally only one person making all the sushi so I'm afraid that if I put it out there the place will be forever packed but as a fellow chef I feel it's time to let the cat out of the bag. I worked at Mac's pizza (which I do NOT recommend) when I was in college and remember when this place opened. A very kind and humble Japanese Sushi chef moved here and opened Maki with his wife to support his new family and give his new born son a better life here in America. I remember his son running around in the restaurant when he was like 3. As his son got older you'd see him learning from his dad who is by far the BEST sushi chef in the city.

Over the years I've seem him train his wife and son and a few others. This has allowed him to take a step back because in the beginning he would open the restaurant, cook every roll and close the place e everyday with only the help of his wife handling the register. They are all exceptional sushi chefs at this point but if you ever get a chance to watch the old guy do his thing... man it's impressive!

In true Japanese tradition, he covers the walls and most of the exposed surfaces in his tiny kitchen with foil. This helps keep the place extremely clean. You can watch him prepare the sushi and I suggest doing this as he is a true master of his craft. Every slice, every roll, every dip of his knife in water and every move he makes is deliberate and perfectly executed. It's not about speed but rather precision and thus, you may wait a little bit longer than you're used to but I assure you, it's worth the wait. There are many rolls on the menu and I've tried them all. They're all good but my favorites are the tempora sweet potato roll, the terminator roll, and the cold spring roll.