Lacquered tables lit by sunlight from expansive windows gleam in Rice's modern dining room. Spicy aromas waft in from the kitchen, foretelling the arrival of entrees that blend the culinary traditions of Japan, China, Thailand, Vietnam, and the United States. Some of these flavors meld within the dishes themselves: combining grilled steak, asparagus, and eel sauce, the Cowboy sushi roll melts away boundaries between East and West, much like a blast furnace full of old compasses. But chefs also cook traditional Asian recipes, such as a Thai curry with coconut milk or Japanese udon noodles with tempura shrimp. And they're accommodating of other diets, too. Several vegetarian dishes incorporate soy chicken substitute, whose tender texture pleased the writer of a 2009 In This Week review.