@shoney's Review of Niku X - Los Angeles, CA

One, two, three. Our live Boston Scallop on the half shell and our seven-day dry-aged Alaskan Black Cod. So what we're going to do is we are going to grill the cod from here at the table, but I'm going to take the Scallop back to the kitchen and they're going to prepare them with our house and hope I don't know any better. So I am taking them away for a moment, but they will be back shortly. Oh, that's cool. I'm going to bring them back in a better place.