Noodle soups

The restaurant’s decor and open floor plan conveyamode rn, big city contemporary vibe. Two nice sized bars — one sushi and one cocktail — flank the perimeter of the space that seats approximately 120.

On one visit, the music struck a hip chord that went with the decor including tracks from M83 and E mpireofthe Sun. It was impressive andcatchy.Onothervisits it sounded l ikeelevatormusicwasb eing piped in bringing the cool factor down several notches.

But you don’t go to a restaurant for the music. The Asian fusion food Sky served up on repeated visits was fantastic (although at times uneven).

lemon grass seafood soup ($5.50)

The

is one of my new favorites. The light broth packs a kick with several generously sized shrimp and a smattering of tiny scallops with cellophane noodles in a tom yum broth. It’s a soup that works regardless of the weather and is an evergreen favorite. It’s light enough to satisfy dur- ing summer and packs enough heat to help take away some of the bite of winter.

The

coconut seafood chowder ($6)

wassatisfying and tastes l ikean Asian version of New England clam chowder with a creamy coconut milk base.

The complimentary salad that comes with dinner is topped with a cool, creamy ginger dressing over very fresh greens punctuated with cucumber and radish. It’s simple, but done right.

The was served up perfectly pan fried each time we ordered it with a crispy outer shell and deliciously soft, flavorful filling.

There is a long list of appetizers to choose from, but the

pork gyoz a($6)

gyoza, Indian pancake ($5) crispy calamari ($8)

and were especia llygreatvaluesforthe price. The

packed a fiery punch with generously sized shrimp served with stirfried vegetables, peanuts and hot peppers. It didn’t match the pile of shrimp the menu had pictured, but was a tasty dish that hit the spot. A variety of different entrees on the extensive menu include a variety of curries and General Tso combinations.

A

($17) Kung Pao shrimp chicken negimaki ($15)

featuring sliced chicken wrapped with crab meat, scallion, mushroom and asparagus with a mango sweet chili sauce is one of several interesting, must-try dishes on the menu.

Thereareseveral

panfried noodle options that range from $12-13

as well as sizable

made with Japanese udon or soba noodles.

($12-15)

Hibachi, teriyaki, fried rice and tempura dishes

are also available.

The menu’s shining star is by far the myriad of choices featured when it comes to the sushi.

There are sushi bar entrees,16s ignature sushi rolls, a variety of raw and cooked handrolls as well as a full list of sashimi. The

dressed with grilled sea bass, spicy lobster and avocado wrapped in soy bean or and served with an orange mayo and eel sauce, is a decadent, creamy option that is as rich and savory as it sounds.

The

($15), snowflake roll seared truffle whitet una ($11)

served with yuzu citrus and