Takara Sushi & Asian Bistro

Takara is a family business—Chon works alongside his sisters and co-owners, Master Sushi Chef Diane Chon and Head Kitchen Chef Sun Chon. Dining is in the trio's blood—their family owned Koreana, an established Asian restaurant in North Austin.

September marks the one-year anniversary for the restaurant, which takes a postmodern approach to conventional Asian cuisine, combining familiar sushi recipes with sophisticated ingredients and techniques.

"We want to be more than just a typical Japanese restaurant," he said. "We like to experiment with things. We are trying to use fine items, rare items, trying to create unusual combinations that bring out the best flavors in each ingredient."

The ultimate goal is to give diners a hometown version of innovative fare, which can be hard to find outside of big cities, Chon said.

"People don't have to drive to Austin for something with an incredible ambience and upscale food," he said.

But the avant-garde restaurateur is not dismissive of traditional sushi fare. Takara's menu features 20 specialty rolls, and Chon said Takara tries to incorporate some of the most popular and familiar flavor combinations into the restaurant's signature sushi items.

Chon said the rolls at Takara such as the Longhorn Roll (a Texas take on a spicy tuna roll) utilize multiple combinations of toppings, intricate details that he said may create a little extra work for his staff but are well worth the effort.

"It's hard for busy sushi chefs on a Saturday night to do complicated rolls like that," he said. "But when you have all those sauces in each bite, it really brings out the best flavor."

New recipes are always finding their way onto Takara's menu as well. One of the latest additions is a Lemon Zest Roll, which Chon recommends for sushi veterans looking for something out of the ordinary to add to their menu selections.

Chon said Takara's biggest seller overall is the Kimono Roll, a combination of shrimp, unagi sauce, spicy mayonnaise and other ingredients. He said Takara strives to create new twists on familiar flavors.

"(People) can have California rolls, spider rolls or tuna rolls anywhere," Chon said. "But when they come here, I want them to try something that they can only get here. I want them to experience something on an elevated level, something that leaves them with a completely new reaction to sushi."

Signature items

Takara Master Sushi Chef Diane Chon and Head Kitchen Chef Sun Chon combine fusion elements with traditional Japanese flavor.

Saikyo-Miso Chilean Sea Bass

Chilean sea bass is marinated in an essence of Asian pea and Japanese saikyo-miso, a sweeter variation of traditional miso. Each portion of fish is marinated in the sauce for up to 48 hours. Served oven-grilled to a light brown finish, the dish comes in both appetizer and dinner-sized portions. ($13.95 appetizer), ($24.95)

Yuzu Hamachi

Fresh sashimi-grade yellowtail is served in yuzu-ponzu vinaigrette and topped with a thinly sliced jalapeno pepper and a small dab of momiji-oroshi, a combination of grated daikon radish and red chili peppers. Chon said the citrus from the vinaigrette, the spiciness from the momiji-oroshi and the heat from the jalapeno serve to balance the taste of the hamachi. ($14.95)

Takara New York Strip Reserve

Chon, who regularly frequents steakhouses, points to this dish as a highlight of Takara's saucing skills. An eight-ounce, center-cut strip steak is lightly seasoned and grilled, and drizzled with classic teriyaki balsamic and Gorgonzola cream sauce. The dish is also available with Atlantic salmon or ahi tuna in lieu of steak. ($26.95)

Takara Sushi & Asian Bistro, 1335 E. Whitestone Blvd., Cedar Park, 528-5449, www.takaraonline.com