Chef Adison Lee of KUU cares deeply about the quality of his guests' experiences, and it shows in his food. This is a restaurant where it's well worth paying for omakase, the chef's choice tasting menu. It's a parade of one kind of delicate nigiri after another, each with an accent that makes it seem garnished by a tiny gem, whether it's a dash of smoked sea salt or a hint of key lime zest. Cooked dishes are just as eye-opening, like the unlikely but entirely complementary pairing of Texas Kobe beef with seared unagi (eel), or the soul-satisfying miso black cod with carrot purée.
READERS' CHOICE: Uchi