Description
Tataki addresses a concern that very few sushi restaurants in this country do: sustainability. Sustainable-sushi advocate Casson Trenor helps Kin Lui and Raymond Ho source fish, based on the Monterey Aquarium lists. The chefs do know how to do right by the classics, and their substitution of soy-lacquered black cod for unagi is inspired. Their specialty, though, are ornately garnished, balls-out American rolls like the Golden State (spicy scallops, apple, and seared albacore) and Ratatouille Roll (tempura eggplant, zucchini, peppers, and fried garlic chips).
