Just opened in the land of babies and their au pairs, this new sushi spot's run by a Hong Kong-repping chef, who's deep-frying any and all traditional raw fish fare in a surprisingly modern shell: there's a mix of blond wood coffered paneling and stained concrete walls, a black leather chair'd chef's counter, and Edison bulbs springing out of a matrix of metal pipes and directly into World 8.
Tempura'd goodness'll roll out of a dark-wooded sushi bar and include epic rolls like the
Purple Parrot Silver Snake Orange Iguana Red Monkey (deep-fried spicy tuna/seared albacore/salsa/garlic ponzu), the Spicy Cracker (deep-fatted seaweed/spicy tuna/avocado), and a fried California roll topped with sweet soy glaze, scallion & flying fish roe.
Don't like fried stuff? Or babies? Or watching people trip and fall? Then hit up the well-balanced chef specialties, which include a tasting spoon vessel-ed seared scallop (w/ cherry tomato, cucumber sauce, and grated pepper), the Hamachi Truffle roll (seared yellowtail/truffle oil/ponzu/garlic chips/scallions), and Popcorn Tuna, which's panko-crusted and packed with tobiko, scallions, sweet soy glaze, and "spicy mayo", also what Tony Allen says every time OJ asks how hot his pot-luck vegan chili should be.
And because you wouldn't dare go here if you weren't absolutely sure you could drink high-end sake... bombs, know that Saru's got an extensive rice wine program and mad Japanese beers like Echigo and Asahi Black, so you'll have no trouble wetting your warp whistle.