Otoro

The name Otoro comes from the fattest, most prized cut of tuna belly. A cascading water wall, a faux oversized bonsai tree, an open kitchen, and an undulating wood slat ceiling resembling ocean waves are among the décor elements. Executive chef Yoshi Park leads the kitchen after graduating from The Culinary Institute of America-Hyde Park and working at Thomas Keller's The French Laundry in Yountville.

Specialty sushi rolls like the bakuchi with yellowtail, tempura crunch, jalapeo, and yuzu sauce are delectable starters, as are fried calamari with wasabi vinaigrette and sweet and sour sauce. Main courses include the katsu rice bowl, which includes chicken breast, truffled fried rice, asparagus, mushrooms, leeks, and a fried egg, and the 10-oz cast iron Wagyu striploin, which comes with house-made teriyaki, Japanese BBQ sauce, and miso butter dipping sauces. Complementing the fine-dining fares are several sakés and a sizable Japanese whisky list, with selections from the Toki, Hibiki, Yamazaki, Hakusha, Iwai, and Akashi distilleries. Wine is also available.

Location: 235 Mount Hermon Rd Ste G, Scotts Valley, CA 95066

Website: otoro.com