After a 90-minute run on a treadmill, a power nap and a shower, Chip and I headed downstairs to a late dinner at Okada, a modern Japanese restaurant with a private garden and floating pagoda table. The lights are dim at Okada, and more than once it crossed my mind that I was at a serene date spot with one of my best guy friends and not a woman.
The treadmill had helped clear some space in my belly, so my "gluttony-or-death" mantra was back by the time dinner began with sake and an edamame and heirloom tomato salad ($10). Served with black sesame, balsamic reduction and a thin flatbread, this is Okada's take on the traditional tomato mozzarella salad, with tofu replacing the cheese. For entrees, I ordered a vegan crunchy roll ($18) with avocado, agedashi edamame tofu ($12) and an assorted vegetables plate that came with corn on the cob. Dessert consisted of sorbet ($4.50) that was light enough so I didn't feel as though I went overboard with dinner — even though I did.