Last night 4 of us went to Jozu. Web site jozu.com It is a nicely decorated room, simple Zen Asian. Just after we were seated the waiter brought us a small glass of complimentary cold sake to enjoy as we read the menus. I ordered the Omakase at $45.00. One of us ordered the Shrimp dumpling in Lobster sauce which she liked, another ordered the Hamachi Mille Fuille (sp?) that he also enjoyed another the Beet, celery root and Goat cheese salad, and my first course was an Ahi Tuna tartare. Good quality Ahi with tangy and zippy undertones but letting the flavor of the Ahi through. My second course was a small Lobster tail over mashed potato with a bit of shredded daikon that was lightly dressed in a very mild vinegar. The Lobster was nicely cooked, the potatoes very good and the daikon gave a pleasing freshness to the dish. The waiter skillfully paced my courses. The next course was a perfectly cooked Shitake mushroom with a frisee salad. For entrees my wife had the Portobello mushroom with spinach and roasted potatoes. Each item was perfectly cooked, one ordered the Seared Sea Bass and loved it and 2 of us ordered the Japanese Mahi Mahi. It was tender, mild, very fresh and served with a light miso (I think) sauce that perfectly complimented it. We ordered a small carafe of the cold sake to go with our food. It seemed to go better than wine. Dessert was a Raspberry tart with Wasabi Iced Cream. Buttery pastry, fresh raspberries and nose clearing iced cream. The other dessert was an Asian Pear Tart. It is served warm in a caramel sauce with vanilla iced cream. Same pastry as the other tart, the pear slices were just cooked and served with an excellent caramel cream sauce. We all were delighted with all of our food and the price before tip was just $45.00 a person. I felt like I was at an Asian version of Joe's in Venice except that at Joe's since his expansion I have had some less than perfect dishes (not meals). I still love Joe's and I would come back to Jozu in a minute. After the meal the hostess asked each one of us if we had enjoyed our meal, I thought that was a nice touch. The chef was in the kitchen actively cooking with his staff which also makes a huge difference. Amazingly we were there 3 hours but were never rushed. They seem to only have enough business to do one and a half seatings on a Saturday night. That is good news for people that want to get reservations but a crying shame for such a great restaurant and staff.