Authentically Japanese, from the pristine fish to the clean, spare light wood decor to the bottles of sake and sochu lined up behind the chef. Some of the best dishes are only found through word of mouth, such as the fabulous monkfish liver in ponzu sauce, or the salmon roe marinated in rice wine. The owner, Atsushi "Art" Hayakawa, is meticulous with his knife skills, slicing and dicing fish flown in daily from Japan. The restaurant only serves dinner, but stays open late — until midnight on Friday for those craving sashimi well into the night.
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