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About Tomo Japanese Restaurant:
Tomohiro Naito spent three years at the Las Vegas outpost of Nobu, absorbing the philosophies of fusion maestro Nobu Matsuhisa. He creates from an unorthodox realm of East-West flavors, and his command of that culinary netherworld has deepened considerably since he opened Tomo in 2005. You can eat salmon with a wild mushroom–teriyaki glaze or lamb chops crusted in peppery sansho powder if that’s your thing. I haven’t ordered those—or even a sushi roll—in years. I come to Tomo for the omakase of sashimi and cooked dishes, a chef’s choice meal that requires a reservation and an agreed-upon price—somewhere between, say, $100 and $150 per person. The highlight of a recent eight-courser was golden eye snapper sashimi with lychee salsa (Naito loves the way salsa’s acidity brightens fish), cradled in a banana leaf petal. It sounds austere, but the play of tropical flavors, the collage of textures, and the pure colors touched all the senses.