Behind the delicate rolls and fresh cuts of fish at Toro Sushi Bar is owner and executive chef Andy Hayasaka. Chef Andy began working in Tokyo kitchens at the tender age of 18, where he first learned the art of Japanese cuisine. Twenty-five years later, Andy applies these skills at Toro to create low-carb versions of beloved Japanese dishes. The menu features 18 specialty rolls, including the Garden State roll, which nestles salmon tempura against an asparagus spear, and the Nobu roll—spicy yellowtail and crunchy tuna over avocado. Guests can also opt for Hayasaka's kitchen entrées, such as fried chicken katsu and beef negimaki, thin strips of broiled, teriyaki-marinated beef rolled with crisp, scallions.