From the minimalist decor and otherworldly sound track to the polished service and the chefs’ handiwork, this is one smooth operation from brothers Chris and Alex Kinjo. A look at the packed dining room, sushi bar, and lounge confirms that other guests agree. Our first bite was the best of the night: apple-wood-smoked salmon, three luscious chunks of smoky fish topped with micro-arugula and honey tare (order double). Also excellent was the signature hamachi, a one-bite tease intricately cut and crowned with a baby lemon slice that literally melted on the tongue. Moving on to traditional nigiri, bluefin tuna was simply that, needing nothing more than a dab of the freshly grated wasabi. For mains, pan-seared Chilean sea bass arrived silky and moist but quite small for its lofty price tag. Assorted sashimi and nigiri platters and a “chef’s choice” option make ordering easy for indecisive eaters.