Rise

This spot is often packed with chic “too-cool-for-school” SoPo types, and there are a few head-scratchers on the maki menu (a “fire roll” made with salmon, jalapeño and melted provolone). But the chef’s creativity works with dishes like the Mexican maki filled with yellowtail, avocado, cilantro, jalapeño and a squeeze of fresh lime juice. Non–sushi eaters have plenty of good options, including gingery beef tenderloin and crispy crêpe–wrapped duck breast.