Houston folk are downright besotted with this modern Japanese hot spot. After seven years, the animated sushi chefs, solicitous staff, and inventive specials keep things fun. What makes everyone so swoony? Try bigeye tuna, vivid pink with compressed watermelon atop verdant nuoc mam so tasty we drank it up. How about pork ribs, meaty and sticky with black walnut ponzu and charred cucumber, and fork-tender wagyu slices in burnt onion jus, arranged with grilled mushrooms and crisp radish? Back to sushi delights, bluefin belly topped with caviar is a creamy mouthful, while yellowtail with orange segments and tiny Thai chiles with a citrus ponzu sauce prove a perfect bite. Uchi salad is likewise inspired, as pretty bundles of baby romaine and daikon spears encircle edamame puree with cashew pesto.
Drinks: Beer, wine & sake