This otherwise nondescript restaurant specializes in “post-modern sushi”, where the chef pairs cuts of fish with an assortment of toppings. Think salmon topped with a sautéed tomato, tuna topped with a creamy tofu sauce, hamachi sitting beneath thin slices of jalapeno pepper, fluke under a pine nut studded green salad, chopped eel with sesame and avocado and lightly seared tuna with an onion mixture and garlic chips. They also have a way with hand rolls, and if the uni hand roll didn’t taste of the ocean, you would think you were eating an ice cream cone. It's popular with night owls (they serve until 2:30 a.m.), making it a good place to spot a famous chef who has popped in after the dinner service.