Cuisine
Open
Dinner nightlyFeatures
- Heart-healthy dishes
- Reservations suggested
- Outdoor dining
- Parking available
- Casual
* Click here for rating key
| Chef Tatsu Nishino trained in Los Angeles with sushi master Nobu Matsuhisa, which means you can expect an interesting fusing of East and West. Much as we love to graze among the pristine offerings of the sushi bar---where toro tartare is tipped in gold leaf and served with caviar in a cut-glass bowl---it's difficult to resist ordering the omakase. It might open with a single mussel garnished with finely chopped albacore tuna and surf clam, and move on to include creamy monkfish liver pâté; scallops, shrimp and whitefish served ceviche-style; squid sautéed with asparagus and morels in saké butter; and pan-seared halibut moistened with soy and adorning a crunchy ocean salad. You can always return for the avocado-wrapped arboretum roll encircling hamachi, tobiko and jalapeño pepper; stir-fried lemon grass-roasted chicken on mint and papaya salad; or amaebi, small shrimp plucked live from the display tank and presented seconds later on a bed of rice spiked with tangy vinegar. |
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RESTAURANT AWARDS
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