Yatai

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.