Any vestiges of smoke from the candle shop that used to be this space are completely wisped away. Chef Adam Roth and Jack Wu's fantastic new Japanese spot exploded onto the scene during New York Fashion Week. Right off the Spring Street stop, fashionistas already had it on their radar as they left the tents and headed back down town. Those cabs you see crowding the corner are the celebs and the people who make them beautiful making a regular beeline, stopping in for the ceviche tasting, fresh hamachi, and our favourite, the Spiced Kobocha (a Japanese Pumpkin) Cake. We also loved the miso soup, with its decorative seafood arrangement and then miso poured on top at the table. As with Chinese and Japanese tradition, the "live fish" and "live lobster" dishes are alive in tanks right before they are served so you can rest assured that it's the freshest seafood available. However, since diners don't pick the fish out themselves, you'll be saved the Nemo-esque agony of looking into the fish's beady little eyes before you yum it up.

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