The setting is spare with a covered terrace in the back, subdued lighting, and pleasant music in the background. OASIS is the hearth of the very creative, very warm chef, Rima Olvera, who visits the world through her cuisine. From Osaka, she offers a beef tataki served with Asian vegetables (pok choy cabbage and Japanese cucumbers), from Rome, a risotto made with red wine, gorgonzola cream and coppa from Parma (guaranteed to be freshly delivered), from France, a superb, comforting cod brandade served with mayer lemon and toasted Poilane bread, and from Vietnam a delicious sea bass filet with crispy skin and a black pepper caramelized sauce. Even the strawberry carpaccio is surprising with homemade citron kaffir ice cream and slices of strawberry lightly caramelized in brown sugar and Sechuan pepper-the contrast between hot and cold, crispy and creamy is utterly delightful. Excellent fusion cuisine that avoids cliches and offers the opportunity to discover new flavors and unexpected combinations.