Haku (CLOSED)

Soothing blue mosaic tiles on the walls are a concession to the low-key style that neighborhood locals seem to prefer in their sushi joints, as are the more traditional sushi platters and entrées. Sushi chef Masashi Kakizawa allows the flavors of the fish to stand out; slices of blue fin toro melt in your mouth. But not everything works: an appetizer of fried shiitakes stuffed with shrimp sounds intriguing, but the mushrooms are a little rubbery and the shrimp slightly overcooked. A bonus: The selection of Hitachino Japanese ale is a mouth-watering alternative to the usual Asahi Super Dry