Kanki's sushi is really, really good. It's a little on the pricey side but you definitely get what you pay for. I am not particularly a fan of hibachi but I think even that's good there. Great service, great staff, great food. Can't go wrong here.

The sushi is the best in town. We eat in and take out of the restaurant often. At the table cooking is always entertaining and the service is wonderful. Highly recommend the Sushi Bar as well as the Geisha Girl mixed drink

Everytime I go the food is always differently prepared. Which ranges from Below Average to Decent. This is why I always order Sushi, which I love the Krazy Train!


It is a little pricey to not have a great dinner each time.

in my opinion, kanki has some of the best sushi in the triangle, and definitely the best in durham/chapel hill. the standards are done well, and they have some more unique rolls that are really outstanding (some of my favorites are the deep sea roll, the akebono roll, and the lovestar). and while the hibachi part of the restaurant can get crowded, it doesn't usually take long to get a seat in the sushi area (especially not if you eat after 8pm, which I usually do). in terms of hibachi, I can really only compare it to kurama and shiki, and it's better than either (although a little more expensive as well). of course, the food is somewhat americanized, but if you want non-americanized japanese food, north carolina probably isn't the place to find it.

Everything on their menu is the American stereotype of Japanese food. It seems like every restaurant in the Triangle claiming to be serving Japanese food has to have sushi, tempura, teriyaki, the token grilled fish, and what they claim to be "hibachi" style cooking. Just for clarification, "hibachi" refers to a charcoal pit/grill, which is non-existent in most of these restaurants. If you ever have the opportunity to try real "hibachi" cooking, I highly recommend it, especially if they serve "wagyu" and "black pork". You won't find any of those at Kanki's. The sushi there is also average because they don't carry many distinguishing ingredients. I just can't give my recommendation if the restaurant only serves average stereotypical Japanese food. One more thing. No Japanese chef in their right mind would serve rice with soy sauce poured on it. That would be an insult to the delicate flavors of rice.