Order off the à la carte menu if you like, but if you really want to understand why chef Nobuo Fukuda earned his James Beard Award, give in to Sea Saw's seasonal omakase. That's the premium tasting menu at this jewel box of a restaurant, a series of exquisite creations that Fukuda and his team of chefs assemble right before your eyes (that is, if you reserve one of the counter seats that encircle Sea Saw's open kitchen). Although the cuisine here is decidedly Japanese, it's imaginative and cutting-edge, with some unique European flourishes. Every bite is an exhilarating flavor combination, from tuna tataki drizzled with pinot noir reduction and roasted beet purée to seared, miso-marinated foie gras so sweet and rich that it's almost more decadent than dessert itself. Expert sake and wine pairings are yet another reason to look forward to each course. If there's one place in town where it's worth letting go of your Type A tendencies, it's Sea Saw. You'll be in good hands.