Sushi standouts are served up the owner himself in an inviting setting.

The Scene
Sushi places may have become a dime a dozen in Baltimore, but this small Federal Hill restaurant draws a loyal following. Photographs of regulars decorate the light-paneled walls, and much of the largely young professional crowd knows owner Paul Yang by name. From behind a long sushi bar adorned with Japanese fans, lanterns and origami, Yang personally serves up colorful sushi selections.

The Food
Though the standard selections of nigiri and maki are reliably fresh, Kiku really excels with its chef's special maki menu. The Dynamite--a large, vibrantly hued blend of tuna, yellowtail, salmon, masago, avocado, and asparagus--packs additional punch with a spicy sauce, while the hamachi special adds a unique blend of flavors through its combination of crab and scallions. The dinner menu offers various Japanese dishes (teriyaki, tempura, etc.). Topped by a secret recipe soy-sesame sauce, the sashimi salad has delightful tangy flavor.