Wonton tacos, meat-and-vegetable tapas plates, and full entrees such as grilled chicken and chorizo and pan-seared grouper

Diners cook their own Korean barbecue—served with sides and toppings—over a grill at the center of each table

Linguini & meatballs drenched in housemade sauce, 10-ounce NY strip seared on cast-iron & succulent pork loin glazed with maple butter

Japanese & pan-Asian cuisine celebrated in hand-rolled sushi, chili-flecked prawns & hot-stone bibimbap

Wide variety of specialty sushi rolls and six types of sashimi

Japanese dishes such as beef yakiniku with ginger dressing, barbecue eel sushi with avocado, and panko-breaded oysters with ponzu sauce

Wild fish caught daily make seafood starters such as tuna tartare & mini fish tacos & entrees such as seared tilapia & pan-seared mahi-mahi.

Chef teaches sushi-making basics to duos or groups before dinner of authentic Japanese fare such as barbecue eel and caterpillar roll

Fresh seafood and produce fill sushi, from minimalist smoked-salmon sashimi to the buckeye roll with eel, cream cheese, and an onion ring.

Linguini & meatballs drenched in housemade sauce, 10-ounce NY strip seared on cast-iron & succulent pork loin glazed with maple butter