You can find reasonably priced wine, or go for the wallet busters, of which there are many. They're appropriately tender on the inside and crispy- crunchy on the outside. I loved the creamy, tart Meyer lemon aioli that accompanied the calamari. It was lightly garlicky, slightly spicy and perfect with the squid. Seared skewer of Norwegian salmon.
Norwegian salmon is about the world's best.
A filet was seared until the outside had a little crunch to it. With it came the most wonderful Japanese dipping sauce, in which what appeared to be seaweed was sunk. But the flavor of this herb was intriguing. Seared sea scallops. With these hot beauties you get some cold soba noodles that you can twirl up on a fork with some of the soy- based sauce on the plate.