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From Our Editors
From the seaweed salad speckled with fresh mango to the garlic shrimp tossed with fresh pineapple, the dishes at Sakana seamlessly integrate bursts of sweet flavor. Behind the sushi bar, chefs slice fresh fish such as tuna and salmon, then rest the slivers over beds of sticky rice or roll them up inside a variety of maki and hand rolls. For those looking for steamier meals, chefs toss ingredients into searing-hot woks, cook salmon over hibachi grills, and build mini fires by rubbing together dried lo mein noodles.