Imōto

Kent and Tracy Rathbun’s upscale, loungy unapologetically pan-asian restaurant in Victory Park offers a loud collision of poppy, umami-forward flavors. There’s Korea is in gochujang butter, Japan in cherry blossom-smoked salmon. Sushi and sashimi from executive sushi chef Jimmy Duke, formerly at Nobu, impress, as does a Thai-style Wagyu flat-iron steak salad. Other dishes lack balance, like Vietnamese-style duck spring rolls or tempura avocado slices with a yuzu tofu cream and spicy red chile batter.