"Chef Ramir DeCastro introduces an Asian fusion restaurant with a changing seasonal menu that includes dishes like crispy Brussels sprouts, miso buttered corn, and avocado nigiri. The restaurant also offers robatayaki dishes, sashimi platters, and two omakase menus. The dine-in omakase features eight to 10 courses, while the to-go version includes seven courses for two people. The bar serves Scotch, Japanese, and American whiskies." - Susan Stapleton
