It's pretty, but the fish is semiraw and the sauce is insubstantial. The subtle sweetness of a sake-soy glaze embraces the meaty bass, steamed baby carrots, wilted greens and slices of lotus root. The smartly selected, moderately priced wine list is well matched to the food. Service is amiable and well intentioned, if under-trained. Management needs to spell-check the menu, which changes slightly, we're told, every few days.
Desserts are more hit than miss.
It's a disservice to both patrons expecting soup and a young chef doing something very different from spring rolls and stir-fries.