On a recent evening, Sushi Chef Tony Mai created an extraordinary platter of sushi and sashimi and taught us the most enjoyable way to consume it. The delicate flavors of each piece need to be considered, and therefore, it is essential to eat the sashimi (thinly sliced raw fish, served alone) first, from the most subtly flavored fish to the stronger tasting, and then the sushi. In between each bite, a nibble of pickled ginger will cleanse the palate and allow full appreciation of each piece. And appreciate it we did! Each bite was carefully dipped in a combination of soy sauce and wasabi (spicy Japanese horseradish). Washed down with refreshing martinis, the chef’s sushi platter was truly exquisite.

We also sampled three entrees at Bonito that included a Mandarin duck dish that was out-of-this-world. The citrus-marinated duck breast was served, rare and seared golden brown, over steamed rice and sautéed exotic oriental fruits including lychees and finished with a mandarin ice wine glaze. Definitely my favorite!

We tasted a “New Wave” mixed grill that included skewered shrimp, chicken, and mahi-mahi brushed with an Asian plum and lime barbecue sauce, also served with steamed rice and the most interesting relish of shredded pickled carrots and cucumbers.

Our third entrée was an Ahi Tuna and Crab Napoleon, a surprising change from the Asian specialties we had sampled. With a continental flair, the rare tuna steak was layered with wilted spinach and crab, then topped with a white truffle beurre blanc and served over scalloped potatoes. Our wine selection, the Californian Wente Chardonnay with a slightly buttery finish, paired especially well with this. A fabulous Bananas Foster Spring Roll topped off our perfect evening!

A high-style Japanese eatery, Bonito is prized for its superior sushi, elegant entrees, and first-class service. For lunch or dinner, Chef Adam Sears makes sure that each experience is a delectable and memorable one.