Even in a town swimming with cutting-edge sushi establishments, it is not every day you stumble on sun-dried-tomato-and-avocado rolls with garlic ponzu oil and green tea salt. If this sounds particularly healthy, perhaps it is because Bond Street is helmed by Japanese chef Hiro Asano, a graduate of the Hattori School of Nutrition (owned by Yukio Hattori of Iron Chef fame). After its first four years in the Townhouse Hotel, this South Beach outpost of the famed Manhattan restaurant had already built a reputation for sassy, highly creative sushi. When Asano came on board last year, he retained menu favorites such as spicy tuna rolls with chili mayonnaise ($8), and lobster tempura rolls with yellow tomato dressing and chive oil ($14). At the same time, he contributed his own sparkling new additions, like yellowtail sashimi with Szechuan pepper ponzu ($10) and spicy, crisp shrimp with chipotle aioli ($14). Yet it is not sheer inventiveness that allows Bond Street to roll past the competition. Sushi's delicate nature requires meticulous attention to detail: the pristine nature of the fish; the way it is handled and sliced; cooking the rice just right; getting the nori wrappings to retain their crispness. All require subtle sleights of hand, all are vital to the proper balance of tastes and textures, and all are evidenced daily at Bond Street. An extensive spectrum of sakes, some exclusive to the restaurant, complement the seafood in style. One warning, though: Sushi is pricey enough that dinner at the Townhouse might land you in the poorhouse.