BondSt

The sleek, minimalist décor and pretty crowd make the dining rooms seem like a bento box full of Prada, but the Japanese-fusion menu proves that there’s some substance behind the style here. Though the quality of the sushi and sashimi is surprisingly middling, the small plates adeptly show off the kitchen’s skill, especially in dishes like scallop carpaccio, where tarragon-touched fish discs sit atop citrusy ice shavings. Two alluring barbecue-inspired dipping sauces—one sweet, one vinegary—accompany crispy spring rolls, plump with pulled pork, while a sesame-yogurt dipper highlights yuba dumplings stuffed with chicken and pine nuts. Truffle butter brings out the luxuriousness of Wagyu beef tataki and desserts like sake crème brûlée demonstrate that the creativity doesn’t stop with the savory bites.