The food here encompasses a broad portrait of Japanese cuisine, from misoshuro (miso soup) to sushi specialties, as well as soba, teriyaki, katsu don and bento boxes. And it doesn't just cover or highlight dishes -- owner Haruki Kibe sees to it that the kitchen prepares them very, very well. An excellent example of this, and a good place to start, is the sushi. Some of the maki rolls are familiar, such as the ubiquitous California roll with cucumber and crab. But other selections show off the more adventurous and cosmopolitan sides of sushi chefs Yuji Suzuki and Alen Sung. The Philadelphia roll, for example, is neatly filled with fresh salmon, cucumber sticks and creamy, tangy cream cheese.The result is the perfect fusion of Asian and American ingredients. Meanwhile, spicy tekka -- a roll of velvety smooth tuna, cucumber and smooth avocado -- is laced with a hint of peppery sauce, just hot enough to warrant a sip of Japanese beer or plum wine but not enough to sound any alarms. The spiciness harmonizes with the tuna rather than overpowers it -- so well that this roll is one of the best of the many varied selections. The sushi bar practically stretches the length of the entire restaurant -- giving singles and couples ample room to sit comfortably and watch the line of sushi chefs cut and roll their offerings on bamboo mats.