At Chopfuku, colorful sushi and sashimi are plated with swirls of sauce, pinches of roe, and ever-so-carefully-placed greenery and flower petals. In essence, they're edible works of art designed by master chef Chris Dang. But he doesn't leave the creativity to the raw seafood—Dang and his cohorts arrange Asian-style crispy wings, fried rice, and Cajun salmon as if they're appetizers at a hip gallery opening.

In reality, though, it's an unassuming, affordable restaurant in a sedate suburb of Salt Lake City. The menu boasts Japanese, Vietnamese, and Thai cuisine, including pad thai and green curry. Chef Dang lets his imagination run wild—and his 40 years of experience soar—during Omakase meals, for which he makes multiple courses sophisticated courses like "dancing" octopus, smoked duck, and pho marrow.