When one of chef Marc Suwansathien’s specialty rolls arrives at your table, don’t be surprised if you take a moment to wonder at its bright hues or find yourself baffled as to how he sculpted the filling into the form of a yin-yang. You may even ask if those deep-fried grasshoppers perched atop the “grasshopper sushi” are real (they are). And then there is the matter of how to gracefully fit a roll of such circumference into your mouth. In short, Suwansathien’s evident fondness for whimsy and over-the-top presentation are major bonuses at this sushi house.