From Jack Huang, Douzu does every dish well. From the edamame seasoned with lime and salt to the phyllo shrimp and asparagus, everything is super detail oriented. Wasabi is hand made daily, toro is succulent and melts in one’s mouth. Yellowtail or the more urbane sea urchin are both tender and un-fishy. While the twenty foot ceilings are nice, the décor does leave something to be desired. But then again, maybe all they care about is the fish and to us, that’s just fine.

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