Photos by Jennifer Silverberg for Riverfront Times.
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Jennifer Silverberg
Bulgogi sliders are served on brioche buns with greens and a spicy mayo.
Jennifer Silverberg
"James Laurinaitis" maki is a combination of tuna, cucumber, avocado and soy paper, topped with seared salmon, spicy crab, eel sauce, spicy mayo and tobiko.
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Jennifer Silverberg
"James Laurinaitis" maki is a combination of tuna, cucumber, avocado and soy paper, topped with seared salmon, spicy crab, eel sauce, spicy mayo and tobiko.
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Jennifer Silverberg
The entrance to the host stand at Takaya New Asian.
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Jennifer Silverberg
White fish carpaccio is dressed with olive oil, yuzu dressing, five-spice seasoning and garlic chips.
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Jennifer Silverberg
Takaya's bar.
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Jennifer Silverberg
White fish carpaccio is dressed with olive oil, yuzu dressing, five-spice seasoning and garlic chips.
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Jennifer Silverberg
"David (Adopt-a-Pet) Backes" roll is salmon, avocado, tuna, tempura crunch, eel sauce, siracha, Japanese mayo, and tobiko.
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Jennifer Silverberg
The lounge area nearby the bar.
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Jennifer Silverberg
Decoration by the front door at Takaya.
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Jennifer Silverberg
Tuna tartar is topped with sea salt, cracked black pepper, olive oil, chile oil and an avocado spread.
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Jennifer Silverberg
Sake.
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Jennifer Silverberg
Decor detail, Takaya New Asian.
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Jennifer Silverberg
The dining room at Takaya.
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Jennifer Silverberg
The dining room at Takaya.
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Jennifer Silverberg
Decor detail, Takaya New Asian.
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Jennifer Silverberg
The dining room at Takaya.
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Jennifer Silverberg
The dining room at Takaya.
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Jennifer Silverberg
The dining room at Takaya.
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Jennifer Silverberg
Takaya on Washington is located near the convention center in the new MX building.