The chefs at Restaurant ANZU borrow from both sides of the Pacific, using local California ingredients to create Asian-inspired dishes. From the sushi bar, guests can try inventive appetizers such as the truffle hamachi—slices of yellowtail dressed in caviar, bonito flake, and truffle oil. Specialty rolls include the Endless Summer, with its stone fruit, tuna, and avocado, and the Awesome Blossom, which pieces crab, scallop, and cucumber together for a fresh and lively flavor profile. Just make sure you don't ignore the elegant full entrees, which include a misoyaki black cod paired with purple-potato confit.