The elaborately sleek, wood-clad space remains largely untouched from its brief life as Maia. But memories of that short-lived Main Line star are bound for a quick-fade if its replacement, Azie on Main, continues to serve sushi as pristine as this.
The raw seafood, emphasized here more than at its sister Azie in Media, is certainly a highlight of the fusion menu. And this hot oil "carpaccio" of kumamotos is a perfect example. Three delicate West Coast oysters are topped with a zippy mince of garlic, ginger and kelp, then drizzled just before leaving the kitchen with a smoking hot glaze of sesame and olive oil. The "searing" effect creates a beguiling contrast of hot and cold, tightening the surface of those oysters with just the right amount of heat and texture, while the rest of the mollusk is still snug and cool in its shell, lending a briny raw bar lusciousness to the finish of every bite.