"At this sophisticated Japanese raw bar, chef Kenneth Sze creates flavorful dishes that are as gorgeous as the restaurant itself. Diners can expect a refined dining experience from beginning to end as they enjoy a mix of raw bar favorites (such as the east or west coast oysters and shrimp cocktail), delightful hot and cold appetizers (such as the creamy rock shrimp and tuna crudo), and inventive bowls (such as the mai fried rice made with asian sausage, shrimp, and a fried egg)." - George Banks-Weston
Tuna Bar