We should thank our lucky stars that James Beard Award nominee chef Shinji Kurita is in the Valley and not some other major city, where he certainly could hold his own in the area of foodie fanaticism. At his refined restaurant in Scottsdale, which accepts only a few reservations per night, Kurita prepares exquisite Japanese cuisine with a fervent dedication to top-notch ingredients. His omakase, or chef's choice dinners, are nothing short of spectacular. Then there's the luscious bluefin tuna tartare, a giant Madagascar prawn in black bean sauce, and a stellar carpaccio of seared halibut drizzled with ponzu. Nearly impressive as the fare is the selection of wines, sakes, and Japanese craft beers.