As the first of chef Joseph Clark's three sushi restaurants, this quaint eatery offers a chic environment that is reminiscent of what one might find on Lincoln Road in South Beach. The small dining room is accented with dark textiles and dim lighting while hip music pumps softly in the background. The menu features the freshest quality ingredients and such seafood as king crab, Maine lobster, eel, escolar, big eye tuna, Japanese snapper, quail eggs and wild salmon used in the sushi rolls. The owner and staff are proud of the accolades that their restaurant has achieved, which is evident by the numerous awards that line the walls. This inspector recommends the edamame as an appetizer and the Triple Crown roll is a must try.