Nestled in a sea of office buildings, Sushi Man has no fixed menu, as the day’s oishii is determined by what seasonal ingredients the chef chooses to ship over from Japan. The ingredients are then transformed into delectable dishes right before your eyes.

Made with Australian Wagyu beef ground in house, Baia’s burgers (cooked medium pink) are the best in the city.

The place may only have 10 tables, but its menu is filled with creative variety. Hollywood pizza stars pepperoni and jalapeno peppers, while Central Valley salad drops pecans in for crunch.

Spacious and with open-air seats available, this restaurant with a gentle deco carries a fiery menu. Mapo tofu and other classic Sichuan dishes are available, though you might want to steer away from mao xue wang if you cannot stomach innards.