Best Japanese Restaurant That Doesn't Have a Sushi Bar (2003)
Waka chef-owner Seiji Wakabayashi defines his craft as nouvelle Japanese. And the nouvelle part is like a projector or viewer for peering at Japanese cuisine from a different vantage point. The examples are subtle--creamy carrot soup, rich nutty foie gras perched on yams, mixed seaweed salad fluffed with baby greens and little surprises like a thing called an eel carpet ride (the kind that won't skin your knees). Though there is no sushi bar, you can watch them carve it from the stools perched near the open kitchen.