Youthful enthusiasm fuses with professional precision at this Japanese restaurant from chef Shine Tamaoki and business partner Todd Landis. In a dramatic black-and-white dining room, the spotlight is reserved for the eight seats at the sushi bar, where Tamaoki and his crew pare down big hunks of chutoro (fatty tuna), otoro (bluefin tuna belly), and other imported fish into precise bites of sashimi and nigiri. We kicked off the meal with salmon gravlax, an impressive presentation of cold-smoked king salmon loin folded into cool ripples alongside a yuzu-dressed arugula salad. The seasonal vegetable tempura that day came with pearl onions, baby zucchini, and king oyster mushrooms—all crunchy bites that melded gloriously with an umami-dense dashi butter soy sauce. In general, you can expect quite a selection of maki, including recognizable rolls and more-creative ones adorned with unexpected or trending ingredients, such as gold leaf or yuzu kosho. On our visit, we tried the eel roll, with pickled burdock lending a touch of acidity to an otherwise sweet roll (it also lent decided texture, quite the surprise given that we were expecting the usual soft bite of rice and fish).
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Conventional Japanese sushi and sashimi get a fresh interpretation in a dramatic black-and-white setting.