Founding chef Hiroshi Fukui is no longer with the restaurant, but the new young team continues his signature style of "West & Japan" cuisine. With an emphasis on local ingredients (one of the chefs has served tilapia that he raised himself in his backyard!) mixed with French technique, the menu always intrigues. Order a slew of small plates and share, or go with a more traditional big plate...
Rated Food27 Decor24 Service26 Cost$56 Ratings are out of 30. Key to ratingsQuestion
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Hiroshi Eurasion Tapas Restaurant Review:
Now that chef Hiroshi Fukui has moved on, some of the small plate dishes on the menu are inconsistent. Numerous ever-popular standouts remain --- foie gras nigiri, sizzling kampachi carpaccio, and the traditional kaiseiki dinners served a few times a year --- and you can still catch flashes of the tasty, delicate constructions at times. Master sommelier Chuck Furuya has designed a wine list to...
As the name implies, the draw here is small plates meant to be shared. Chef Hiroshi Fukui's menu has lots of sample-worthy creations, such as filet mignon topped with foie gras ponzu sauce, pan-roasted shrimp with roasted-garlic aioli foam, and panko-crusted ahi with yellow-mustard foam (warning: the meal can get pricey very quickly). Many of the inventive cocktails also benefit from Fukui's...