Cuisine:

• Asian
• Eurasian
• Others
• Japanese
• Homestyle
• Steak House
• Sea food

Silk Asian Steak & Seafood Description:
Raymond and Anna Hsu's contemporary Japanese restaurant melds glass, steel, pin-point lighting and sleek finishes to craft a singular environment. Elements of Japanese cooking are married with other Asian flavors and American tastes as well. Duck confit is anointed with a teriyaki demi-glace. The seven-flavor beef, rubbed with a medley of Asian spices, is good with Pinot Noir. At Silk you may enjoy a sushi snack at the bar with a drink; assemble a sequence of tiny dishes, such as plump deep-fried calamari with a spicy, creamy dipping sauce; or enjoy a full-fledged dining experience. José Canelo, Kochi Chiba's understudy, now heads the kitchen. To taste a variety of flavors, order the omakase dinner, a special experience that must be ordered a week in advance for no more than 20 persons. Topnotch sushi---especially the white tuna, mackerel and sea urchin---is gloriously presented. But the Kobe steak is no more, and the veal chop is gone. Sliders feature Kobe, soft-shell crab or filet of fish. The wine list has been trimmed since our last visit and no longer inspires as much excitement as it once did, but still supplies good choices, including many by the glass, that pair well with this food. As well, a good saké list, with many small-pour selections for individual enjoyment, and first-rate beer options are offered.


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