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Like dinner and a show, but you provide the entertainment by cooking your own meal. It’s called 'shabu fondue’ – cooking thinly sliced beef and veg in hot water, seaweed and salt on a central burner included in each table. Rather leave the cooking to others? Opt for a ramen noodle dish or a selection from the sushi bar.
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If it were any fresher – well actually, it can’t get any fresher. This sleek, modern eatery specialises in 'fresh kill sushi’. To accomplish this, it boasts three giant fish tanks capable of handling 400 pounds of eel, grouper, spiny lobster, flounder and the like. If you’d rather opt out of reality dining, however, chose chef Kee Chan’s elaborate, seven-course prix fixe tasting menu, which can be paired with wine or saké.
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This chic spot burst onto the scene last year with a Japanese-French blend that is pleasing the critics and drawing the crowds. Chefs Jun Ichikawa and Gene Kato oversee a dual kitchen, with Ichikawa in charge of sushi and sashimi and Kato handling hot dishes. The dining room is also divided, into the Red Room, which boasts red patent leather chairs, and the Green Room, with multiple fireplaces. The cuisine isn’t the only draw here: the people-watching is also tops.
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'If there’s a better sushi restaurant’, writes Chicago Tribune food reviewer Phil Vettel, 'I haven’t tried it’. Many say this chic spot boasts fresh sushi, a hot lounge and a tough reservation challenge, although competition for its 46 seats has lightened up considerably since opening in 2000. The menu changes daily, but quality is always superb and presentation innovative. Even sushi virgins will appreciate the knowledgeable servers – and the entrée menu. Even cooler is the restaurant’s glass façade puts diners on display – like a fish bowl.
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