The miniature waterfall at the entrance of Kaz Sushi Bistro is a bow to tradition. Tradition does not quite stop at the door, but at the brightly lit sushi counter it coexists with chef/owner Kaz Okochi's improvisations. What distinguishes Kaz Sushi Bistro is this balance of old and new: lush belly tuna, sweetly fresh raw shrimp, and a salmon-skin roll provide a classic contrast to such forward-looking creations as lobster salad nestled in a bit-size, seaweed-wrapped coffer, sake-poached scallops with lemon-cilantro dressing, and a luxurios "dessert" of foie gras cured in plum wine.

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