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Sakaya Kitchen Restaurant Review: Its location in a row of shopping mall eateries may initially fool folks into thinking Sakaya (derived from izakaya, Japanese tapas bars) serves fast food. The fare is actually wildly inventive fusion, rooted in Asia (especially Korea)---but considering that inventions include bulgogi hamburgers and kimchi-spiced tater tots, the food can run the East/West gamut. French Culinary Institute-trained chef/owner Richard Hales, formerly a sommelier at the Mandarin Oriental, Miami’s Azul, left the fine-dining world to follow a personal dream that incorporates eco-consciousness, and his commitment to using sustainable, seasonal ingredients is serious enough that the menu is unpredictable from day to day. But Korean slow-roasted pork ssams with house-made pickles and sweet chile sauce, enclosed in spongy steamed buns, are always available, and soft-shell crab ssams with spicy mayo may be even tastier. Rice bowls topped with various proteins and vegetables plus intensely-flavored sauces are signature entrées; if you can't choose, KFC (Korean fried chicken) and ginger-sweet soy Brussels sprouts never disappoint. There's beer or saké to accompany.