Shu Restaurant

Led by Chef Yoji, Shu balances traditional Japanese technique with eclectic fusion across its main dining room and sushi bar. Diners can opt for an omakase course or order à la carte, exploring dishes that range from uni and baked crab to blue crab-stuffed squash blossom tempura paired with an extensive sake list. While delicate sashimi and inventive sauces win consistent praise, heavier specialty rolls—like the creamy lobster—can lean overly rich with mayo. Japanese-speaking staff and professional hospitality keep the room running smoothly at a comfortable, moderate volume.