Ajasteak is phase two of River North’s mod-yuppie pamper retreat, the Dana Hotel & Spa, marrying the slick side of sushi culture with A-list steak companions, i.e. $72 Kobe cuts aside bok choy and Japanese yams. Come August, enterprising diners will be able to enjoy phase three, The Vertigo Sky Lounge, a rooftop be-scenery with a fireplace and small-plate menu.

Shimmering in dual-level, floor to ceiling windows and an easy-on-the-eye waitstaff, it certainly nails an elegantly hip class. And whereas other restaurants of its kind have trouble backing up such an image with an all-star culinary team to support it, ajasteak is proudly a double threat. Those in charge of the menu have seen work under French mastermind Jean-Georges Vongerichten and list other Asian hybrids Buddakan and Morimoto on their resume.

Which is why the aforementioned Kobe beef selections pair themselves with prime nigiri cuts and maki rolls are assembled with things like mango, avocado, mint and scallion chimichuri. While appetizers merge cultures a little more seamlessly, as with the “devilled egg,” stuffed with yellowfin tuna, scallions and chives; all of which is balanced with a fleet of saki options.

To accommodate early risers from the hotel and spa, ajasteak dabbles in an oddly traditional breakfast menu, complete with pancakes and cereals. But come lunch and dinner slots, expect hybrid fusion soirees.

Centerstage Reviewer: Gavin Paul