Where Were We Eating: Tokyo Blue
The restaurant has a broad menu of Japanese classics, mixed and match with Thai, Peruvian, and contemporary influences. It has a full sushi bar with everything from toro tuna to "tai" snapper, a fleshy whitefish served here with Japanese shichimi togarashi. Backing that up is homey toban yaki (meat and seafood sautéed in a searing hot clay skillet), ceviche infused with yuzu and ponzu, a host of specialty rolls made with local ingredients like stone crab claws, and ultra-expensive tepanyaki platters and French- and Thai-inspired main courses. All of it is set in against surfaces that looks like blue ice, with slate floors and lots of backlighting. It's flashy, exclusive, and pretty swank too.
We'll have a full review of Tokyo Blue in the near future.