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The two I tried were top drawer: a velvety wild-mushroom bisque and a hearty potato-leek brew chock full of vegetables and light shrimp dumplings.
We loved the chicken bento, with its moist chicken teriyaki, skewers of chicken chunks (yakitori), beef negimaki (thinly sliced meat rolled around scallions) and very light shrimp tempura.
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Bruschetta skews upscale, and it's good: toppings include fresh, light poached shrimp scampi with jalapeño and sweet braised duck with caramelized onion.
Another special opener that scored was an order of three large and light tempura shrimp atop a finely minced potato salad with abundant scallions.
His fish fritters with paprika aioli are improbably light; his shrimp in piri-piri sauce is the best I've tasted.
So did the light, crisp shrimp tempura (five jumbos plus assorted vegetables) and the house special salmon broiled in a light butter sauce with a chopped cucumber relish on the side.
The Food and Drug Administration says to limit albacore tuna to 6 ounces a week, but it is acceptable to eat up to 12 ounces a week of chunk light tuna, shrimp, salmon, pollock and catfish.
Linguine alla vongoli, full of fresh clams, and fettuccine Il Castello were almost as good, this last just a little heavy on diced dry chicken and light on shrimp.
Besides holding the world record of eight kinds of cells that receive visible light, these shrimp have receptors for no less than four different wavelengths of ultraviolet, allowing them to sense a broader palette of colors than any other animal.
2. Biendo: a light tempura shrimp spring roll with nuoc mam and grapes.
This brings out and complements their delicious, light, nutty shrimp flavor.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com