Japanese teppanyaki cooking is nothing short of theatrical with its spectacular flames, so be sure to bag a front-row seat at the counter. Before your eyes, chef Koji Hashimoto carefully prepares premium ingredients. His elegant brand of craftsmanship, honed by years of experience in prestigious kitchens, never overwhelms the produce with culinary gimmicks. Both fish and meat (a Normandy beef fillet, for example) are cooked just right, and enhanced by impeccable sauces (eg white miso and sherry vinegar sauce on an assortment of grilled fish). Traditional Japanese decor dominated by wood.