Sushi Shack

Restaurateurs from Scottsdale, Ariz., have opened this Japanese-American venture in the former Fork and Balls.

“This is much more social than most sushi restaurants,” co-owner Todd Wheatcraft says. “We wanted to offer a high-quality dining experience to everyone without excluding those who don’t enjoy sushi. Our Wagyu burger [$18] is the best on the boulevard; it melts in your mouth.”

Another of his favorites is the watermelon Caprese salad with mozzarella and balsamic ($8).

Sushi chef Takashi Nishioka is a Japanese native whose pedigree includes working at Las Vegas restaurants. He prepares tonkatsu, a breaded pork tenderloin ($9, $16), calamari strip steak in four styles ($8-$19) and scallop carpaccio with yuzu, salmon eggs and truffle oil ($12). The Billionaire with Wagyu, lobster and wasabi crème ($36) is one of nearly 40 sushi rolls.

American fare includes chicken wings ($6), a prime rib French dip ($14) and surf and turf with Wagyu rib eye and lobster tail ($78).

Cocktails include the Shack Aperol Spritz with pear vodka, citrus and passion-fruit puree ($9) and the Sake All Day with green tea, watermelon and citrus ($11).

Lunch and dinner are served daily, plus weekend brunch, amid a contemporary setting with brick walls, light-wood flooring and accents, a central white marble bar and TVs showing sports and their chefs making sushi. A mural depicts black and red fish swimming along a long whitewashed wall. A garage door lends an open-air feel and opens onto sidewalk seating with orange umbrellas.