THIS RESTAURANT IS CLOSED Jellyfish

THIS RESTAURANT IS CLOSED Jellyfish Restaurant Review:

Though Sonoma County hasn’t seen many restaurants like this, there are dozens of them in San Francisco and other major West Coast cities. The cuisine is high-concept Asian fusion: pricey and artistic, with exuberant and sometimes confusing flavor combinations. A tasty small plate is Negamake grilled sirloin (grilled sirloin steak wrapped around crisp spears of grilled asparagus, then flash-seared, cut up so it looks like maki sushi, and served on a small plate criss-crossed with Chinese mustard and soy sauce reduction). Tempura goes up-market with the coconut-crusted lobster tail (served with lime aioli and mango salsa). Vegetarians will enjoy shiitake mushroom ravioli, drizzled with a light red sauce made of house-smoked tomatoes and accompanied by local baby spinach and barbecued eggplant. People who prefer straightforward flavors may want to order from the raw bar.The wine list is this restaurant’s crowning glory. Eight hundred wines were blind-tasted; 200 varietals made it into the cellar. More than 30 are available by the glass. There’s also an impressive selection of premium saké. Cocktailers should try the Jellyfish Gimlet, made with sake and fresh lime juice.