It’s clear that chef and owner Leon Liang takes pride in his sushi, buying and slicing the finest fish he can get his deft hands on. In addition to staples like tuna, salmon, and yellowtail, there are daily specials like sea bream, horse mackerel, and fresh uni. For non-sushi diners, Kasai offers the usual roundup of tempuras, yakitoris, and noodle and rice dishes.
The successor to chef-owner John Kolar's Thyme, Thyme2 offers two distinct environments: fine dining upstairs and a pub below. On the first menu you'll find contemporary, upscale preparations of fish, seafood, and meats. On the second, there's wood-fired pizzas, burgers, and wings. No matter which you choose, count on Kolar to deliver the goods.