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Chef Edward Lam’s enticing menu delivers sushi classics along with delicious riffs on Japanese fare. Kaki Misonaise (baked jumbo oysters with miso mayo) and Gyu Tan (teriyaki beef, sesame, scallions) are strong starters, leading to selections of tempura, sashimi, rolls and donburi. Daily specials spotlight the best fresh fish.

Photography by Ethan Lam

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