In this candlelit restaurant with a brick-walled bar, popular starters include East and West Coast oysters as well as entrées such as steelhead salmon and spring lamb with artichokes, spring onion, nettle soubise (sauce made with slow-cooked nettle leaf and onion) and black trumpet mushroom sauce. In addition, the restaurant offers a rotating wine list and specialty cocktails from top-notch bartenders. D (nightly), Brunch (Su). $$$
Prix fixe menu contemporary offerings are served in a tiny space, where guests sample an Izakaya menu and housemade sake-based cocktails, while listening to vinyl playlist curated song-by-song by dining guests. Seating is at 6:30 and 8:30 pm, and the menu is offered à la carte after 10:30 pm. D (Tu-Sa). $$$
Catch the days and nights of summer upstairs in the penthouse or watch the world go by from the vantage point of a plush sofa downstairs in the lounge, while sipping on a "Bloodhound" (Tanqueray gin, sweet vermouth, muddled strawberries) or a more innovative cocktail like the Japanese Slipper, made with champagne, Midori, triple sec and fresh squeezed lemon juice. M-Th 4 pm-midnight, F-Sa 4 pm-2 am.