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This is no cheap ethnic joint. The sleek decor and attentive service may be your first hint, but the menu confirms it. Also the tray of small tastes which was presented as we scaned the menu. A pile of salmon and tuna sashimi, a pickled plum, and a stack of slivers of green apple in a tart dressing piqued our palates. Amuse bouches are not found at your average Asian restaurant.The appetizers include excellent sushi and seafood plates like scallops sauteed with bacon. The scallops were firm and plump, the sauce good enough to scoop up with the spoon. The salmon in my maki roll was buttery and rich, and the crab was the real deal, not surimi (fake crab made from pollack).
For entrees we tried the rack of lamb, bathed in a sauce redolent of hoisin, the meat tender and rare. The rack had been cut so getting every last morsel was easy. A salmon steak with coconut-mango sauce was a huge slab of wonderful fish, easily two inches thick. It was grilled to just-done, and the crackly skin was a real treat. The shrimp with walnuts and sweetened-condensed-milk sauce was a tower of tempura-fried shrimp with some candied walnuts as a garnish and a lovely light creamy sauce, almost a sabayon in texture. A dish of yellowtail came crusted with sesame and rare in the center.
