NOW CLOSED...Formerly: Heat is closed indefinitely for construction. Don't be fooled by Heat's three giant tanks, which hold up to 400 pounds of fish; it isn't an aquarium, and you won't be leaving here with a new pet in a plastic baggie. Heat's fish are unknowingly biding their time before they become the menu's main event. Serving what's known as fresh-kill sushi, this Japanese restaurant makes keeping things fresh its highest purpose. Skilled sushi chefs don't kill the fish until it's time to prepare your dish. See for yourself just how fresh the fish are by opting to have your meal sliced and diced right before your eyes.
While definitely not a buffet, Heat borrows from the "sample a little bit of everything" mentality. There are no menus here; you are at the pleasure (or mercy) of the chef. There are three options: The $45 seven-course meal, the $60 premium-cut seven-course meal or the $100 multi-course degustation menu, each one a combo of sushi, sashimi, salad, soup, entree and dessert, such as sorbet and fruit (an additional $50 buys you Japanese wine or sake pairings for each course). The chef bases the day's menu on what's in season, so the courses include a variety of fresh options such as eel, spiny lobster, tuna, fluke and grouper.
While Heat is a strange name for a place best known for serving raw fish, so is Heat's fusion of the natural world and the restaurant scene. Stone, wood and plants blend seamlessly with chrome and mirrors, the sound of running water mingles with soothing music playing overhead and the low lights and candles glint off of the fish swimming in the aquariums.
Reviewed By: Albrey Nuss
