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There are more than 40 locations of this izakaya-style restaurant in Japan; it¹s too bad not more of them have made their way to the United States. Executive chef Koji Nakan cooks some of the most refined Japanese food in the city, taking humble izakaya dishes and turning them into something you won¹t mind shelling out serious cash for. The freshly made scooped tofu, delightfully rich and creamy, will erase all your bad memories of the rubbery supermarket stuff. Although you can order a la carte, the two seven-course kaiseki menus are a good way to experience the whole menu, including standout dishes like the miso-marinated black cod, uni egg custard and Japanese strip loin with truffle butter. Choose from the encyclopedic sake menu or opt for the shochu or one of the bottles from the international wine list. The cavernous dining room has an air of cool serenity to it, with gray stone walls, slick Japanese pine and plenty of space between tables.