Chef Yoshi Shigenobu has a spare, chic organic restaurant (meaning brown sushi rice). There are a few small square tables downstairs, where diners casually chat with the chef as he works, and a few more above. The menu is simple and supreme: toro tartare with caviar, baby halibut sashimi, grilled fish on skewers, freshly dressed salads, and a seafood pizza. Tapioca and sweet bean in coconut milk for dessert.