If you think this hyperdesigned Japanese hot spot—created by Philippe Starck with shiny-white floors, walls, and ceilings reminiscent of bento boxes—appears to be more about the scene than the food, well, you’re right. But the scene (beautiful people lounging on white leather sofas among mural-size photos of eyeliner-smudged eyes and Kabuki-lacquered lips) sure is fun. And the food is actually pretty good. Chef Katsuya Uechi’s reputation for fabulous sushi holds up with preparations like albacore sashimi with crispy onions; and meats like Kobe tenderloin and duck breast are served crisp and juicy from the coal-fired robata grill.
Tip: You may have seen Katsuya’s signature dish—crispy rice topped with minced spicy tuna—on other menus around town…but he did it first, and still does it best.
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From Food & Wine , MAR 2007
Besides searing pristine yellowtail collar, wagyu tenderloin and tender rice balls over a 1,700 Japanese-style robata grill, Uechi's serving longtime signatures such as albacore sashimi with frizzled onions, and crispy rice topped with spicy tuna—a dish that's been copied all over town....MORE
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