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Nara Restaurant Review: At this West Ave restaurant, Korean-born chef Donald Chang marries the cuisine of his homeland with the Japanese grill and sushi dishes he’s been preparing professionally for years. Nara’s almost 7,000-square-foot interior includes a 96-seat main dining room with a central sushi/bun bar, a ten-person chef’s table directly in front of the exhibition kitchen, a private 16-seat room designed for an authentic Korean grilling experience, and an outdoor patio lounge with a seating capacity of 60. The chic and stylish space allows for intimate booths or community tables, but we like to sit at the central bar where you can interact with the sushi chefs and watch the grill masters slap hunks of Texas Wagyu beef on the grill to sizzle. Start with the nigiri, maybe a yellowfin tuna topped with caviar. Light eaters can follow with Korean flap buns filled with grilled beef or Berkshire pork and onions. If you’re dining at a table or booth you can order hot rock grill plates where you can cook your own meat. A lunch-only item is the natural chicken breast stewed in a spicy red broth with seasonal vegetables, with two scoops of vinegar rice. There is a specialty cocktail menu and a nice little wine list with a few Korean wines and some good sakés.