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Part of the omakase menu, from top right, clockwise: sashimi with toro, halibut, crab and avocado; crispy sesame tuna with avocado; and an appetizer selection of seared tuna sashimi with ponzu dijon mustard sauce; sweet shrimp with daikon radish and asian pear; and crab and cucumber sunomono with sesame vinaigrette, at Kiwami in Studio City.Stefano Paltera / For The Times