Tobiuo Sushi & Bar
Of notable pedigree, chef Mike Lim meticulously creates pristine plates of sushi with artistic flair. Case in point: impeccably fresh East Coast oysters two ways—half with a vibrant cucumber vinaigrette, half with silky Tabasco—topped with dainty beads of roe, encircling a tie-dyed ice sculpture. Equally stunning, the sumptuous Tokyo City Lights roll arrives precisely aligned on a marble slab: spicy tuna with asparagus, topped with impossibly thin slices of peppered tuna and avocado, drizzled with honey wasabi, and capped with crunchy sunchoke chips and teeny tobiko roe. For a change of pace, we thoroughly enjoyed the skewers of robata-grilled ribeye, glazed with house-made yakitori sauce and sprinkled with sesame seeds. Sitting at the sushi bar allows you to order by sight.