Chef Hideo Yamashiro made quite a splash when he first began serving sizzling whole catfish with a tangy soy-citrus ponzu sauce, and his contemporary, Asian-influenced cooking remains exciting and fresh. Beyond the signature catfish you'll find lobster- and scallop-filled spring rolls with spicy yuzu sauce, John Dory and shrimp in curry-Champagne sauce, and duck with juniper-berry sauce. For a sweet conclusion, try the passion-fruit mousse or the warm chocolate soufflé torte.
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