Sea Saw  We know, we know: Technically, sushi needs to be paired
with sweetened rice to be sushi. And there isn't a speck of rice
to be found on Sea Saw's menu. But we're going with the looser
definition of sushi being tiny Japanese appetizers with fish as
a starring role -- partly because there's no other way to
describe the unique, global dishes Sea Saw chef Nobu Fukuda
creates, and because this food is so good we'd call it anything
just to get it into our mouths.  Think of it as Japanese tapas.
Each dish is individually prepared to order, so plan on spending
some time at the intimate bar. It's a thrill seeing Nobu whip
and turn in his tiny work space, describing each ingredient as
he plates it like art. We can select our own choices of "warm"
or "cool" dishes, like shinshu mushi (sea bass and green tea
soba in scented mushroom broth), or tako and tomato (sliced
octopus, organic tomato, buffalo mozzarella, micro arugula,
vintage Turley olive oil, citrus and wasabi aioli). Chilled
edamame soup is a must, the