Kamekyo

Kamekyo Restaurant Review:

Kamekyo draws devoted neighbors and patrons from farther afield to a gold-toned restaurant with a lavender ceiling and blonde wood sushi bar. Chef Yoshihiko Fujita, who worked at Kyo-ya in the Sheraton Palace Hotel, creates a good selection of vegetable sushi along with fish, including asparagus with flying fish roe (tobiko), plus all-vegetarian pickled and fresh choices. Many of the rolls feature cooked rather than raw fish; we suggest the smoked salmon and fried soft-shell crab.