The izakaya (Japanese tapas, basically) trend is building. At this outpost, Koji Miyamoto, formerly of Koi, creates small plates of seafood and grilled meats meant to be coupled with high-octane sake and soju cocktails. Let him take the reins and chances are he’ll send out grilled spicy shrimp with crispy wontons or tender morsels of rib-eye doused in plum sauce and garlic. Specials change daily, but generous portions of lightly seared ahi served satay style are a mainstay.