Leafy plants and floral arrangements adorn the interior of Takara Sushi & Asian Bistro, where chefs prepare traditional Japanese, Korean, and Chinese recipes as well as fusion dishes that meld culinary traditions. Among the eatery's fusion plates are the Takara new york strip steak, which comes drizzled with balsamic-teriyaki sauce and creamy gorgonzola, and Big Eye tuna sashimi crowned with organic cheese made from the milk of a health-conscious goat. Executive sushi chef Diane Chon prepares fresh nigiri and sashimi, as well as specialty rolls with less common ingredients such as candied walnuts.
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