The decor is simple at this tiny Japanese restaurant, with wood-paneled walls and minimalist clean lines throughout. Your attention will be focused on the open kitchen, which you can see from most seats. There, the chefs are using a charcoal (sumi) robata grill to perfectly cook everything from vegetables (asparagus, romaine lettuce, onion, shishito peppers) to seafood (salmon, shrimp, king crab, octopus) and meat (skirt steak, beef tongue, chicken thigh, lamb). The grill makes everything incredibly tender and slightly smoky, and each bite seems to elicit an “Mmmm.” Most items are served on skewers, but a few, like the oh-my-God-good beef sliders, are a little more elaborate, served in a bun. Service is excellent, with fine-tuned attention to detail.