Chef-Owner Raymond Aker combines two seemingly disparate cuisines — sushi and barbecue — to make distinctive dishes that sing with bold, bright flavors. Take the surf-and-turf roll, for instance. The rice-wrapped roll is stuffed with snow crab, tempura-battered shrimp and avocado, then topped with a hefty slice of smoked brisket and spicy jalapeno slivers. The dish comes drenched in a wasabi-laced dressing that Guy says balances out the flavors. Also try the crisp, golden fries that come heaped with two Korean classics: bulgogi and kimchi.
Special Dishes: Surf-and-Turf Roll, Kimchi Fries
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