Dining Guide

Uchi

This laid-back yet sophisticated temple of modern Japanese cuisine always dazzles. Brilliant flavor combinations, top-notch ingredients (including fish flown in from Tokyo’s main seafood market), and exquisite plating combine for a mesmerizing dining experience. The six-course tasting menu for two is a good value, but grazing across the well-curated bill of fare is great fun too. Standouts from the Cool Tastings side of the menu are the Hama Chili (yellowtail with ponzu sauce, Thai chile, and orange supremes), Hirame Usuzukuri (flounder with candied quinoa and olive oil), and Machi Cure (ethereal, curvy yuca crisps layered with lightly smoked yellowtail). Equally exciting are the Hot Tastings dishes, like the Walu Walu, an oak-grilled escolar filet with a caramelized crust, topped with citrus marmalade and micro-scallions; perched on a puddle of citrusy ponzu, it looks too pretty to eat, but dive in with a spoon and corral every element in one bite. The menu holds delights for carnivores and vegetarians too.