The Who: Brazilian owner Karine Queiroz opens the first U.S. outpost of this sushi stalwart and taps former Nobu chef Ricardo Sauri as executive chef.
The Space: A waterfront spot practically on the MacArthur Causeway — go too far and you’re on your way to downtown. The 200-seater includes a glowing sushi bar and futuristic pod-like chairs indoors while outdoors a live DJ accompanies bayfront views.
The Dishes: Crudo, sushi and composed Asian dishes. Expect plenty of raw options, as well as high-end ingredients like uni, foie gras and Wagyu beef. Prices are high with starters $10-$16 and mains in the mid-$30s.
Starters include sauteed brussels sprouts, shishito peppers and edamame. Foie gras lovers can try the buns, which packs the unctuous liver with kewpie mayo, tomato jam, black cherries in soy and cilantro. Robata grill offerings: skewers of chicken, swordfish, octopus and vegetables like asparagus and corn. On the raw side, plates of salmon belly are dressed with fried sweet potato strings while the hamachi truffle batera is a sushi roll that layers rice and fish with garlic chips, truffle oil and black caviar. The hamachi hibachi presents medallions of raw fish over a mini-grill and layered flavors of grapefruit, yuzu jelly and truffle salt.
Larger plates include a “mac and uni,” which combines the briny uni with noodles, Chinese sausage and shredded nori. The roasted salmon is dressed with miso and watercress in a yuzu honey dressing while beef cheeks curry is Japanese comfort food.
For dessert: green tea soufflé, chocolate cake with Asian pear and a Key lime custard with gold flakes and cookie crumble.
The Bottom Line: A temple of high-end sushi in the West Avenue Japanese-restaurant wilderness.