Just four yellowtail crunch balls come to a serving, so you’ll have to choose your dining partners carefully. Light Group executive chef Brian Massie binds diced, fresh yellowtail tuna with Kewpie Japanese mayonnaise, masago (Icelandic “flying fish” roe), crispy fried tempura for texture and S&B La-Yu chili oil. The round fish balls are deposited atop a fried wonton disk to make it finger-lickin’-friendly, and garnished with just a little micro-basil. Pair them with something sparkling, or perhaps your favorite chardonnay. $19, in Aria, 693-8300.
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