18. Nobuo at Teeter House
Originally born and raised in Japan, Chef Nobuo Fukuda has been living in the United States for 30 years. Over time, he has mastered the art of perfectly blending his childhood culture and his adopted one. Fukuda creates classic Japanese cuisine with modern American touches, all served in a relaxing setting modeled after the izakayas (drinking house) of Japan. Fukuda bases his entire restaurant philosophy on the idea of "wabi sabi," the belief that there is beauty found in simplicity. Both his food and the aesthetics of Teeter House reflect this and honor the idea. Those who call in a reservation 24 hours in advance can enjoy a tasting menu offered only on Fridays and Saturdays.