Kaz Sushi Bistro

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Kaz Sushi Bistro Review

Traditional Japanese cooking is combined with often inspired improvisations ("freestyle Japanese cuisine," in the words of chef-owner Kaz Okochi) at this serene location. For a first-rate experience, sit at the sushi bar and ask for whatever is freshest and best. The chef's years of experience preparing fugu—the potentially poisonous blowfish, available only in winter—means you're in good hands, though the experience is pricey. A less risky splurge is the series of four escalating tasting menus, which also puts you in the masters' hands, at a price that depends on the market price for each small cut of fish. It's not all sushi here; innovations include coriander-crusted calamari and Asian short ribs.