I would overload your senses with descriptions of everything, but let me tell you about a few star attractions. The first was a neatly arranged bowl of a sliced roll filled with precise cubes of salmon, crab, avocado and Fuji apple wrapped in daikon radish topped with slivers of Gouda cheese and one lovely purple pansy all sitting in a luscious peach puree. The other was a colorful signature poke bowl filled with diced fresh tuna and salmon, avocado, edamame, ginger, masago, scallion and seaweed salad with a sensational house dressing. My head was about to explode when Matthew delivered four of the palest pink slices of tuna belly on rice atop a lemon slice in a platter that was covered in pineapple liqueur that he lit on fire before serving. Dessert was a small creme brulee topped with a fan of thinly sliced strawberries dusted with sugar, accompanied by peeled orange slices and a zigzag of chocolate.