An Asian-inspired haute eatery and sushi palace, this restaurant (with bamboo floors and woven raffia drapes, which create a Zen-like setting) has become a haven to the who's who of Hollywood. The food has gone from mediocre and overpriced to excellent and overpriced since its up-and-coming chef Rob Boone decided to place more emphasis on the food rather than the atmosphere, with elaborate main-plate dishes such as soy-lacquered sea bass with Honshimaji mushrooms and shiso leaf tempura, sake-soaked prime beef ribeye with butter-poached shiitakes and spinach-stuffed carrots, and crispy-skin duck with mandarin griddle cakes and red-wine plum sauce. There's also a full sushi bar offering sometimes-fresh sashimi, tartares, and yakitori skewers. In addition to the model-caliber clientele that tends to inhabit the upstairs VIP lounge, the saketinis--martinis made with sake and cucumber--leave quite an impression. Don't even try to tip the hostess if you forgot to call ahead; you won't get in without a reservation. Note: Bambu closed for renovations in the summer of 2002. Call before going to see if they've reopened.