will note that for tasting menus I'll eat roe/caviar so the first bite does have the real stuff on there.

I was intensely curious how a seafood forward place would do with vegetarians and I'm happy to report that they did in fact think out their substitutions. The most unexpected was the Yukon Gold potato for the one scallop dish--but our group agreed the entire flavor profile was reminiscent of a baked potato so it ended up making perfect sense! And it was well cooked.

Portions were on the lighter side, which is not a bad thing by my standards but something to be aware of. I do recommend them, especially as they continue to refine and dive deeper into the fusion.