Chef Nobu Fukada is creating some of the Valley's most interesting food at this small, simple eatery. "Tapanese" cuisine—small plates of Japanese tapas such as baked black cod marinated in miso, allow you to sample lots of different items. Other delights include the white fish carpaccio (served warm) and the sushi foie gras. If you're feeling really adventurous, try the "Omakase Menu," a 10-course dinner created from what's fresh that day. The few tables and bar seats fill up quickly so if you don't have a reservation, do as the locals do—indulge in a glass of wine next door at Kazmierz wine bar while you wait.
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