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With a Sushi of Gari veteran, Mike Lim, at the helm, expect an avant-garde sushi experience along with global tweaks to cooked dishes, such as Caribbean-style shrimp topped with crab roe puree and chopped pistachios. Alaskan wild king salmon has a zippy ginger–and–red miso sauce, while duck breast gets a mellow treatment of soy-balsamic reduction and roasted kabocha squash. The contemporary restaurant is long and expansive, flowing from a white bar to big-group booths to a back dining room where the sushi chefs supply theatrics.