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Western chefs have co-opted Japanese ingredients and flavors for years, but culinary appropriation goes both ways. Sui's sushi rolls come wrapped in prosciutto, slathered with Thai peanut sauce, and drizzled with salsa. The eclectic menu doesn’t stop there: Beyond the waterfall and the fish tanks, the kitchen turns out buffalo carpaccio with foie gras and a teapot for two of seafood-miso soup. — Rob Patronite and Robin Raisfeld