Bar Hayama

Toshi Sugiura has created a space both quaint and sophisticated, with two intimate bars, an extensive selection of sakes (with a handy guide to their flavor profiles), and a menu highlighting kozara, or small plates. Here that means ankimo pâté, grilled yellowtail collar, and beef tartare with quail egg. Sushi and macrobiotic combinations are also available. In good weather the fire pit in the garden, surrounded by communal tables, is mesmerizing.