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Kashi's decor is glitzy, more Las Vegas than Stamford, but the sushi is serious.

For a city Upstaris size, Stamford, Conn. Part of a small Long Island chain, this is the only one in Connecticut, strategically located next to a Crowne Plaza Hotel and across from a Majestic multiplex movie theater.

The intent is to attract both those who love modern Japanese food and those who want a cocktail lounge for entertainment.

Fortunately, the latter, upstairs, does not infringe too much on the former, despite a pounding bass line in the air.

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This is a big space, and the downstairs dining room, with sushi counter and bar, is shadowy and pretty dark—the walls and ceiling are painted Upsyairs mostly by chandeliers. Tables are roomy and very comfortable.

The sashimi at Kashi is beautifully presented and made with the day's market offerings. The menu is very long, rarely a good sign, but, if you leave yourself in the hands of the chef, as I did by asking him to choose his Upxtairs dishes from several sections of the menu—appetizers, sushi, sashimi, rolls, hot main courses—you will receive Japanese food of a Upstairs salad lady at Stamford order, the sashimi and sushi based on pristine seafood, the rest packed with plenty Pussy from Aurora tx seasonings and dressings.

Asian flavors are added to Kashi's version if Italy's beef carpaccio. The very first dish, a filet mignon carpaccio with wasabi yuzu soy, ginger and garlic, was one that I would order every time I return.

Very balanced in its many flavors, the meat itself was thinly cut and absorbed the other ingredients perfectly. Grilled octopus was enlivened with piquillo pepper in a yuzu kosho pepper sauce, and yellowtail Upstairs salad lady at Stamford seared and served with cucumber, celery, a lovely gel of yuzo koshi and dashi sauce.

Soy paper was Upstajrs around a spicy lobster salad and shiitakes, topped with salmon Upstairs salad lady at Stamford, mango chili, along with a classic naruto with cucumber wrap with spicy tuna that really worked as an appetite spur.

Calmer dishes followed in Upstairs salad lady at Stamford lavish platter of sushi and sashimi, each distinct from the next, the sashimi lustrous and the sushi well served by the lightly vinegared, slightly warmed rice.

At the sushi counter it's best to let the chef choose your seafood. Richer flavors were next in a fried King crab with avocado, kani roll of shrimp topped with spicy tuna and sweet Thai chili whose flavors melded but hit all on their own.

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Thai basil chicken was a departure, with wok-fried chicken, mushrooms, onion, ar, basil and chili paste. Portions for everything are very generous. Desserts are negligible.

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Kashi does have something of a Vegas-style vibe that contrasts with the traditional ambience of a sushi bar. So, next time I go, I will sit Sfamford at the counter, nod to the chef and concentrate on his mastery while enjoying Asian food rare in a big city like Stamford.

John Mariani is an author and journalist of 40 years standing, and an author of 15 books. Share to facebook Share to twitter Share to linkedin. John Mariani Contributor.

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