Irashai Grill

Despite some opening kinks, Chef Ikoma Kenjiro's effortless fusion of izakaya faves, French-inspired sauces and decidedly non-Japanese flavors - like icewine-marinated albacore tuna - merits a visit. Sashimi dishes are poetically plated, as are standouts Summer roll and deep-fried Alaska Crab Leg Roll. Booze menu leans heavily on artisan sake and Japanese vodka, with helpful pairing advice. Sushi wimps will enjoy pearl chicken karaage with rice cracker coating, the Spicy Volcano (essentially 'cheeseburger sushi') and green tea crème brûlée dessert.