The single misfire tasted on the menu so far was the Oriental Seafood Ravioli served with a buttery shitake mushroom sauce. The flavors were in harmony, but the texture of the ravioli was gloppy. There is a good selection of wines by the glass. Nothing too far afield from the norm, such as a Calla-Lees Chardonnay. Ask about the sake and beer selections.
Desserts are just as artfully conceptualized as the rest of the menu.
The Green Tea Tiramisu is the perfect fusion of the green tea flavor with Italian marscapone cheese layered with ladyfingers. Even better was the Baked Pear, which is first marinated in port wine and molasses. For service, the pear is placed in a chocolate tart-shell with a cream, then sauced with a reduction of the port and molasses marinade that is at once slightly salty and sweet. The delightful yin-yang pull of the contrasting flavors makes it impossible to stop eating.