Every item on the Pop Grille menu issues a revelation of flavor. Cuisine is rooted in Asian fusion, but thanks to the inventive imagination of head chef Ray Oka, dishes are constantly bounding beyond Eastern and Western tradition. And yet, although it sounds impossible, entrees also remain elegantly simple, dependent on fresh ingredients and skillful artistry. The rack of lamb is marinated in a tropical barbecue sauce before it's grilled and skewered on toothpicks. Lobster rolls are crowned with cucumber wasabi coleslaw. Shrimps, scallops, tofu, and egg dominate the seafood soup. While some entrees, such as the filet mignon, are presented with an eye for tradition, even these bear Ray's signature approach.