THIS RESTAURANT IS CLOSED Sea Saw

THIS RESTAURANT IS CLOSED Sea Saw Restaurant Review:

THIS ESTABLISHMENT IS CLOSED When Nobuo Fukuda partnered up with Peter Kasperski (of Cowboy Ciao and Kazimierz World Wine Bar) to open this small, simply furnished space (situated between the two Kasperski operations), wine lovers all but danced on the zinc-topped sushi bar. From Fukuda's former stint at Restaurant Hapa, his fans already recognized his knack for finding great wines to complement his amazing East-meets-West creations. Now he'd have access to Kasperski's formidable wine cellar as well. What could be more perfect? But, of course, even teetotalers could appreciate Fukuda's elegant small plates, a melding of Japanese and American ingredients and preparations. For one presentation, he introduces octopus to a classic tomato and buffalo mozzarella combo, adding accents of citrus, micro-arugula, wasabi aïoli and vintage olive oil. His take on gravlax is lemon- and lime-cured sockeye salmon, sliced thin, drizzled with basil oil and balsamic reduction, then sprinkled with pecorino Romano and toasted almonds. There are hot dishes too--broiled yellowtail served with sweet shreds of cooked burdock and steamed sea bass afloat in ume-shiso-scented mushroom broth with green tea soba noodles--that reeled us in.