After the above posts I had to continue my sushi quest and tried Takumi for lunch. I can explain the lack of communication on "biru". Like most "Japanese" restaurants in Madison, Takumi is owned and operated by Chinese and their understanding of Japanese is probably less than yours. They do have the traditional Japanese sushi bar restaurant greeting down well, but that may be the extent of their vocabulary. The two Edo's (which is grossly mispronounced by the owners considering it was the Shogun's capital and the name of a major period of Japanese history), the two Takara's and now Takumi are all Chinese creations. I know you don't have to be Italian to run an "Italian" restaurant but it does quite often explain the bizarre interpretations of Italain cuisine in Madison.
Takumi's owner came out of the Takara chain and while they vehementally disclaim any association, the menu looks suspiciously like the Takara one and several of the wait staff came from the State St. Takara. The sushi is a definite upgrade on Takara State St. but on a par with Edo on Monona in my single sample. The rice was just a bit off, the shrimp dry, the toro had been frozen (probably more than once), was mealy and pretty much tasteless (at a hefty price). The roll was typical student fair: lots of rice, a large proportion of vegetable matter and a smidgen of protein, in this case tuna. There was a lot of wait staff and several chefs in training but it took me a surprisingly long time to get the attention of anyone to take my check.
The buildout has a warm feeling Japanese kitschy look, the window table you have to climb into looks like fun, and the chairs are padded. But the raw ingredients left a bit to be desired which explains the low prices for sushi.
It's probably even more important for sushi and Japanese food to have some Japanese origins than other cuisines. You are paying for the finest ingredients and a master chef because you are eating (most of the) sushi raw. The chef sets up the ordering process, how to get the best, how much to order so it doesn't go bad, inspects the product to make sure it is not diseased, and then finds another use when the raw ingredients get old. A lot of sushi is raw and uncooked which can be a real health hazard in the wrong hands.
I am NOT saying there is a health risk from eating raw sushi at Takumi. It's a nice restaurant, nice feel, they are trying hard but it's not a top tier sushi restaurant, it's a Midwest college town Chinese version of sushi. If you like it, that's fine. It's generally good for you and convenient for the east side, just realize it's a Chinese interpretation of an American version of Japanese cuisine.
The easiest way to tell if the restaurant is Chinese owned and operated is by the chopsticks: Chinese generally use round, polished reuseable chopsticks while the Japanese use square (easier to eat with), shorter, rough disposable wooden chopsticks. Takumi's are disposable wood but kind of round.
For premium, Tokyo quality sushi, take your credit card, it's not cheap, and try Sushi Muramoto in Hilldale. I've eaten there twice and he serves world class nigiri sushi, it's as good as any you will find anywhere in the world.