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The debut of master sushi chef Katsuya Uechi, alongside Parisian design powerhouse Philippe Starck, at the SLS Hotel in SoBe is as simple and elegant as a plate of sashimi. In fact, sea urchin, toro, jumbo clams, and kanpachi are a few of two dozen à la carte sushi and sashimi offerings. A platter of the latter brought two to three pieces each of a half-dozen fish: velvety dark bigeye tuna, small squares of salmon, thin fillets of yellowtail and halibut, slices of hokki clam, and ocean-fresh half-moons of scallop interspersed with lemon. More than two dozen robata grill items bring short skewers threaded with the vegetable, poultry, beef, or seafood of one's choice. A Japanese prix fixe of miso soup, salad, rice, kobachi, and a choice of steak, chicken, or salmon teriyaki -- along with mochi ice cream or fruit -- is just $25. That's quite a bargain for a joint this classy. Katsuya's raw fish dishes are superb. The rest of the dining experience is like a plate of wasabi, pickled ginger, and soy: enhancing but not entrancing without the sushi.