I always start with edamame...and it's best when it's got plenty of that large chunky sea salt on it.
Ahi tuna taken to a whole new level soaked in a chili marinade, topped with pickled onion and ginger and a mound of marinated sliced crimini mushrooms.
Tempura is best when it's light - you should be able to see the vegetables through it and know it's a carrot, or green bean, or shrimp. And it should be really hot and crispy.
They make great short ribs here - in a Korean marinade and served with sauteed green beans, oyster mushrooms and some sliced raw jalapenos for kick.
For my friend who really doesn't like sushi, we ordered the California Roll - I was think this is like the first timer's roll of choice - nothing raw, totally safe.
Now here's a classic fusion type of dish - Hoisin Duck Wonton Tostadas with Iberico cheese, Latin forbidden rice, and cilantro crème fraiche. I could have eaten this whole dish myself, but I had to fight my three dining companions for it.
Steamed dumplings are always a hit with my husband - and these were quite tender.
As if we hadn't had enough food, we ordered a final entree - the Kobe beef sliders topped with thin slices of foie gras, served aside great fries.