|The patio beer garden is a fine spot on warm summer nights|
Chef Joji Inoue flies in a variety of fish fresh from Japan twice a week, including the scary-looking but delicious spotted knifejaw, orata, branzino, threeline grunt and opal eye. Oysters, lobster and crab are also sourced from the best regions and flown in several times a week. Fish is available grilled, baked in sea salt or deep-fried.
|Stuart Haygarth's whimsical chandelier at Chaya|
|Sea Robin, grouper, bonnet fish and tilefish are just some of the hard-to-find varieties|
525 S. Flower St.
(I was invited to try this restaurant)