chef-partner eiji takakse's lowlit sushi bar provides all the theatrics slabs of yellowtail,tuna and salmon into fusion rolls like the foie gras-topped temari,or a sashimi platter graced by exotic ringlets of tokyo scallion and fresh wasabi.braised kobe short ribs daubed with an artful smear of horseradish should please any corn fed bible belt natives still daunted by the concept of dinning on raw fish