The extensive sushi menu features fresh fish that is flown in daily. The French onion-style black cod soup may sound a bit strange, but the savory cod pairs well with the Gruyère and rice is substituted for the bread. The artistic presentation of the Japanese small plates such as the Chilean sea bass highlight the chef's creativity. The tempura options include the traditional vegetables and shrimp as well as shiitake mushrooms, oysters and calamari. A substantial vegetarian section and some noodle dishes complete the menu. The modern décor adds to the ambience.