Kaiju, which means “sea monster” in Japanese, is helmed by former Koi chefs Go Nakabayashi and Mark Hayashi. The intimate restaurant is committed to using the highest quality of fish, and offers traditional sushi fare, innovative fusion, and tailored omakase dining. Signature dishes use umami flavors to showcase the freshness of the fish, with emphasis placed on presentation and the use of edible flowers. If you seek a personalized experience, the chef will create a custom omakase menu to fit each guest’s preferences. There are also prix-fixe menus, which might include the likes of crispy rice with spicy tuna or spicy shrimp; octopus spicy mango salsa carpaccio; truffled salmon; yellowtail with serrano peppers; or blue crab hand rolls. For a heartier appetite, look into the (somewhat unexpected) Japanese fried chicken or lamb chops with truffle mashed potatoes.