Most memorable dishes of 2010
Yoon S. Byun/Globe Staff
Half sushi bar, half French restaurant, Aka Bistro offers innovative raw fish platters and traditional steak frites under the same roof. At the sashimi bar, chef Chris Chung (pictured) pairs hamachi with ginger vinaigrette, rhubarb, and sea grape, or kinmedai with ponzu, goji berries, and shiso. One night a meal began with a single Kumamoto oyster, perched on ice in a black ceramic bowl. It looked beautiful. Topped with sea urchin and roe, touched with ponzu and candied yuzu kosho (a condiment made from the Japanese citrus yuzu, chilies, and salt), it tasted beautiful too. I wanted that bite to last all night. 145 Lincoln Road, Lincoln. 781-259-9920. www.akabistrolincoln.com.