Things come to a close with a nigiri sushi platter: bluefin toro; aji (Spanish mackerel); wild ocean trout from New Zealand; hamachi (yellowtail) belly; Santa Barbara uni with a dab of truffle butter melted on top, dusted with truffle salt and then garnished with a thin slice of black truffle. Freshly grated wasabi on the toro and hamachi; freshly grated ginger on the aji; smoked soy sauce on the trout. The toro and trout were very, very good; the uni was as decadent as you would expect; the hamachi belly and aji were just okay.