This club-like izakaya helmed by chef Kazumasa Yazawa (formerly of Waku Ghin) is a long narrow concrete-lined space offering uber sophisticated Japanese bar food. There’s colorful Pop Art on the walls and cool light fixtures made from repurposed drink bottles. Food options include fried chicken karaage ($20)—smeared with a layer of balsamic mayo—and pork belly roll with fresh ginger ($6). Rice bowls such as wagyu summer truffle ($45) and braised pork belly ($32) round out the menu. They’ve got a good choice of international wines to wash it all down too, from by-the-glass options (from $15) to blowout bottles from their library collection (from $220). The place also has a private room
available for events, large enough for up to 50 people.
