Takashi Yagahashi continues to showcase the finest Asian fusion cuisine in the city. In classic yin-meets-yang style, he pairs the richest and most delicate flavors on a single plate. Agnolotti stuffed with a sweet English pea purée might be set next to a cobia fillet dressed in a briny cider-caper reduction. Giant scallops and dense soba gnocchi are fizzed up with a foam of celery root and Parmesan. And Takashi's signature "brown egg" dessert, served with a jam-smeared macaroon, elevates crème brûlée to Zen-like perfection. The man has finesse to spare, as do the accommodating servers, who know their way around the savvy wine and sake list.