This splashy-looking restaurant caters to the convention crowd, with private rooms, polished service, and high prices—but the food is quite good. At least half a dozen fish varieties are flown in daily and prepared with a fusion of flavors from around the world. The menu is varied, with appetizers like almond-fried lobster tail and sesame duck carpaccio, and entrées like citrus oak-grilled, blackened, or bronzed fish; fish prepared Hong Kong–style with fresh ginger
and scallions in a light sherry soy sauce; and Oscar Mignon, a steak with hollandaise and a crabmeat topping. The sushi is consistently fresh, and the wine list is extensive.