Why? If it's one thing chef Roy Villacrusis does best, it's sushi. His new restaurant is partly thanks to partner Charlie Soo, chef and owner of Talay Thai Cuisine, who had the foresight to partner with Villacrusis to create a commingling of creative sushi and sashimi alongside his own modern interpretations of traditional Thai cuisine. Here, the sushi is more a creative journey than regular roll-out. The chef-driven menu rotates often depending on what's in store at the local Asian markets. While sushi is entirely Japanese, Villacrusis doesn't stop there when deciding what he'll make, taking inspiration from dishes he's sampled across Asia from places like Hong Kong, Indonesia, and China. Although the restaurant seats 45, you'll want to nab a spot at the four-seat sushi bar where Villacrusis dishes out a five-course tasting menu for $55. Feeling adventurous? He won't stop until you say "when" if you can pony up per person for his omakase dinner; so far, he's managed to churn out as many as 24 plates in one sitting. Here, exotic ingredients take center stage but can push comfort zones. Most recently he's worked with whelk (sea snail), and one of his favorite dishes combines eel, foie gras, and banana crème brûlée. Don't be scared! Aah Loi is the Thai word for "delicious."