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Though it features an attractive, all-white interior and a knowledgeable waitstaff, this sushi spot from co-chefs Kazuo Yoshida (Jewel Bako) and Atsushi Yokota is seriously flawed. Among the fusiony appetizers was a chalky chicken-liver mousse sealed with artificial-tasting clarified butter. A sashimi platter certainly looked pretty, with its ruby akami and coils of silver fluke. But the fish was dry and bland. The place does have one compelling draw--a collection of Japanese beers, including the rare Coedo Beniaka. Nutty and robust, it would pair beautifully with a hearty meal--if only we found something here worth eating.

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