Opened in 1995, this sushi bar specializes in using imported fish from Japanese and other world markets. So fresh it's sometimes delivered still alive, the fish selections are the main attraction of chef Antonio Park’s omakase, or sushi tasting menu. Signature dishes range from raw oysters and swordfish steaks to spring-roll-like lambas. Other, more familiar, sushi plates like gyoza and tempura are gussied up with lobster, foie gras, and sea urchin. Select from high-grade chilled sakes and wines. The restaurant's octagonal main dining room centers on a circular red bench and fire-toned chandelier.