The chefs at Kazu craft plates as beautiful as they are delicious. They garnish juicy steaks with purple flowers, and their fish, served whole, arrive propped in a vertical pose, as if they're still cutting through the waters of the azure ocean. The team accents the house sushi rolls—stuffed with seafood such as tempura lobster and eel—with geometric drizzles of neon sauce, but they know when to scale things back, too. The wine and cloudy sake from the full bar arrive at tables in simple, classic glasses. Not everything needs accessories.