Tokyo's club kids would feel at home in this trendy space with its blaring indie tunes. The izakaya, as it's called in Japan, is an after-work hangout for drinks and eats--that's when the hordes descend for sake shots, sushi, and charcoal-grilled nibbles called kushiyaki.
The charcoal fire pit and surrounding U-shaped bar dominate the room. But don't ignore the raw items--sushi and sashimi are almost always pristine. Besides the regular roster, chef/owner Darren Lee Norris offers such delicacies as fresh scallop and sea urchin straight from the shell several times a week.
What to get: Braised pork-belly rolls; bara chirashi, cubes of raw fish over a bowl of rice; sashimi of o-toro and yellowtail belly; duck sausage; pork belly; asparagus with blood-orange oil from the charcoal grill; sea-salt gelato.
Open daily for lunch and dinner. Expensive.