"These meticulous preparations make KUU well worth a visit. Some of the fish is flown in from the southwestern Japanese island of Kyushu. Generous slabs of yellowtail sashimi were firm and radiated rich hues of pink that fanned out to a rose-petal red on the edges." Find out more about KUU
in our review, "KUU Needs to Work on Consistently Good Cooking, but the Seafood Is Wonderful
." PHOTOS BY TROY FIELDS.