Yuwa's chic interior may lean European, but just one bite of Chef Masahiro Omori's creations and you'll be firmly planted in Japan. This is not fusion cuisine; instead, the chef adheres to the classics. External influences may not come into play, but freshness does—the menu shifts daily to take advantage of the best products available. His nigiri selection features a masterful presentation with a nest of radish threads, fragrant shiso leaf and crushed ice. Buttery chutoro melts in your mouth, and the other offerings might include  snappy, clean-tasting nodoguro, premium kinmedai, delicious sayori and local bluefin tuna, but it's the sockeye salmon that will be etched in your memory forever.