mikey, not strange at all.
most sushi joints here offer crisp, dry japanese beers such as asahi or kirin. i love a good, cold kirin ichiban with the raw fishies. something very creamy - like a guinness, or too hoppy wouldn't work with sushi, imo.
hoppy beers go great with chinese or thai foods. tsingtao and singha come to mind, respectively.
ok, getting back to lunch. another day of oddball leftovers.
a little leftover thai basil chicken, and a little leftover chicken florentino with piskettis.
A true lover of nature does not despair now that his mistress has turned a colder cheek.