When you walk into Republic, it'll feel like you're joining an American cocktail party in Tokyo. Behind the entrance's frosted windows lies a circular bar hugging a tower of exotic libations, including an extensive sake collection that finds its way into dishes like the sesame calamari ($12). Dusted with executive chef Evan Packer's special chili blend and served with a soy-sake sauce, it's a customer favorite.

Packer, formerly of Narcisse and Gibsons Steakhouse, also entices diners with his Hawaiian albacore maki dressed in sweet eel sauce and entrees like mango red curry with snow peas and bamboo shoots. Appetizers, soups and salads cost less than $12, while entrees and signature maki rolls range from $12-$28. With minimal garnish, the delicate dishes mirror the space's contemporary, clean feel.

In the darkly lit first floor, a live DJ spins jungle and house music to narrate silent Kung Fu movies playing on the bamboo-inspired wall behind the main bar. If funky music and fighting imagery don't move you, head upstairs to the calmer Sake Lounge; it offers the cocktails without the chaos.

The main dining room lies next to the Sake Lounge and features the controlled visual and spatial construction of Asian design mixed with American touches like soft, plush cushions. Large windows face Rush and Ontario Streets, and bountiful booths provide optimal seating for scanning pedestrians below.

Twenty-somethings to late thirty-year-olds wearing business suits and high-rise stilettos make up Republic's crowd. They dine on marinated yaki niku ribs while sipping giddily on concoctions like sake mojitos or 10 Cane Rum concoctions. If you decide to join them for a lychee fizz martini, be sure to look good.

Centerstage Reviewer: Nola Akiwowo