Magu has detailed oriented design with columns built of interlocking rice bowls and sake pitchers, walls are covered with antique kimono fabric, and a bonsho (a giant temple bell) is suspended from... More

Magu has detailed oriented design with columns built of interlocking rice bowls and sake pitchers, walls are covered with antique kimono fabric, and a bonsho (a giant temple bell) is suspended from the ceiling. Megu’s Hon Maguro (blackfin tuna) is pole-and-line caught in Oma Bay, Japan and is air-shipped to Magu the day it is caught. Restaurant’s 25 chefs, selected from over 200 applicants in a process that took more than a year, are divided into four teams, one for each section of the menu. Chu Toro & Avocado Ravioli ($38) are meltingly tender cubes of lightly marbleized tuna seared between layers of avocado slices with a puree of fresh wasabi, avocado and garlic-soy. Noten Top Toro Tartare with Beluga Caviar ($36) is delicate tuna toro head meat crowed with caviar to enhance and complement the taste. Sushi & Sashimi, a la carte ($6.00 and above) and Premium Kobe beef from Texas ($16.00) is served with wasabi-soy, gempei miso and garlic-soy sauces.
Less