The chefs at Blue Fin Sushi Bar arrange edible mosaics of sushi and sashimi made from the freshest, most tender grades of fish. More than 25 specialty rolls conceal oceanic morsels in seaweed-and-rice cocoons, including the spicy kani tuna roll's seared tuna, tempura crumbs, and spicy Alaskan king crab. Chopsticks can also nab classic maki rolls or skewer more than 20 kinds of sashimi. Among other vegetarian platters, the Bamboo roll's cargo of tofu and shiitake mushrooms appeases herbivorous appetites while prompting perplexed growls from dining pandas. A royal-blue awning denotes arrival at the restaurant, whose multipaned windows resemble the art-glass stylings of Frank Lloyd Wright. Soft, low lights lend a romantic touch to the dining room, and flickering candles imbue an old-timey vibe to impromptu shadow-puppet shows.