This contemporary incarnation of Roy Yamaguchi’s island-born chain is perfect for a flirty date or just celebrating the good life. The ground-breaking chef doesn’t actually cook in the kitchen here, but his signature misoyaki butterfish, blackened ahi (tunafish) and macadamia-nut-encrusted mahimahi are always on the menu (vegans and vegetarians have options too). Molten-chocolate soufflé for dessert is a must.