Marssa

Marssa Restaurant Review:

This long, narrow room features colorful Moroccan hanging lamps and a view of the lake. The menu says the name means “by way of the sea,” but that’s only a partial description of what awaits diners. Chef Kazuki Tozawa, a native of Japan, offers sushi and sashimi, but there's also filet mignon and other meaty options such as a Wagyu NY strip served with spicy ginger garlic steak sauce and choice of one side dish. Huckleberry demi-glaze enlivens seared duck, just as Yukon gold potatoes, lemon grass, coconut milk and banana chutney perk up the 12 fresh fish choices. Separate sushi and sashimi menus offer a range from toro and hamachi to hirame and unagi, to a whole dinner, served omakase-style. Sweet temptations include a layered coconut cream cake topped with chocolate wafers and strawberries, and the chèvre tart, with its graham cracker crust filled with goat cheese custard and finished with brandy-infused cherries. Marssa offers about a dozen sakés, including an unfiltered bottle, with a flight available showcasing four different styles. Be sure to show up before sunset to take advantage of the panoramic view, thanks to floor-to-ceiling windows.