Aria’s Tetsu offers seasonally fresh flavors

“We bring the market inside, using only fresh ingredients, and we cook on a teppan grill at the table, using only two knives to handle the food. We concentrate on the flavor of the food, not on putting on a show for the diners,” says executive chef Bonifacio dela Cruz.

The menu at Tetsu is seasonal, and the selections are displayed fresh on ice on a produce/protein table so diners may see the day’s offerings.

Food is brought in from wherever it is available. For example, lobsters are imported from Scotland, oysters from Washington and shishito peppers from Fresno, Calif. Fried rice is made from a combination of black and white rice.

Food is served on stones heated to 150 degrees.

Cocktails are available from barMASA, and Tetsu has 100 varieties of sake by the bottle, 13 by the glass and a wine list with 600 selections.

Tetsu is open from 5 to 11 p.m. Thursday through Tuesday. It seats 38 people around four blackjack-style tables with the teppan in the middle and two larger communal tables seating 19 and 20 people.

Here is a sample of the fall menu:

Seafood: jalapeno calamari ($9), spicy octopus ($9), Santa Barbara shrimp ($16 apiece), rock oyster ($12 apiece), scallops ($11 apiece)

Entrees: filet mignon from Snake River Farms (4 ounces, $44; 6 ounces, $66; 8 ounces, $88), Australian Wagyu rib-eye (4 ounces, $44; 6 ounces, $60; 8 ounces, $80; 10 ounces, $100), duck breast ($30), hibachi chicken ($22), lobster (1.5 pounds, $62), Scottish salmon (6 ounces, $26), Mediterranean turbot with kale (8 ounces, $38)

Teppan vegetables: eggplant, zucchini, spinach, kale, button mushroom, shallots ($3 each); shiitake mushroom ($6); asparagus ($5)

Side dishes: Wagyu garlic fried rice ($14); Wagyu yakisoba, noodles ($14); vegetable fried rice ($9); vegetable yakisoba ($9)

Desserts: yuzu sorbet ($9), truffle ice cream (market price).

Information: 590-7111