The fresh tuna and salmon used in Hachi's dishes is enough to make mouths water. That's because they're hand-chosen by executive chef Benshun Yu, who learned the importance of high-quality ingredients by working in restaurants since the age of 16. This fish works in tandem with produce—most of which is purchased locally—throughout the Japanese restaurant's cuisine.

The Black Swan, featuring tempura shrimp, barbecue unagi, and avocado, is among Hachi's more than 50 sushi rolls. The chef, who has worked for such acclaimed eateries as Morimoto’s in Philadelphia to Nobu 57 in New York, showcases his creativity in other dishes, too. He creates savory tamagoyaki (a type of Japanese omelet) and miso black cod with japanese eggplant, all of which is served in the eatery's sleek, modern dining room or wrapped up to go. Lunch is a particularly good time to try his creations because they often accompany sides such as miso soups and ginger salads.