You can watch chefs cooking on television, or perhaps at a culinary festival, but most of the time, in the real, day-to-day world of the restaurant biz, they work their magic behind the scenes. At Sea Saw, though, chef-owner Nobuo Fukuda and his team of kitchen protégés are as much an attraction as the food. With just a handful of tables around the room, and an open kitchen surrounded by counter seating, anybody who walks through the door is bound to get a glimpse of the James Beard Award-winning Fukuda preparing his inventive, tapas-style Japanese fusion cuisine. The place to be, of course, is right along the counter, where you can really get up-close and personal with the master at work. You won't necessarily get to chat him up too much — which is obvious as soon as you see the intense focus and urgent pace of all the kitchen staff — but watching the ebb and flow of dinner service, with the gratification of eating the end results, is truly memorable. Sea Saw really is something to see.