Consisting of small plates meant for sharing & sampling, menu updates traditional Japanese cuisine with European & pan-Asian influences

Stone fireplace roars, matching crowds on multitude of TVs that punctuate wood and red dining bar where sliders and brews fill bellies

Chefs craft Mediterranean favorites such as lamb ravioli, sautéed chicken breast, and marinated chicken and pork kebabs

Duos toast to weekends with bloody marys or any well cocktail and share a platter of Long Island oysters

Michelin Guide–recommended tapas adorn small plates inside softly lit restaurant

Japanese dumplings and tuna tartare, specialty rolls filled with spicy tuna and banana, and house sake served inside or on patio

Stainless-steel bucket full of fresh lobster, clams, sausage, and chicken served in pub with flat-screen TVs, antiques, and outdoor dining

Pan-Asian dishes that combine Japanese, Chinese, and Thai culinary influences

Bordeaux-braised short ribs dipped into gruyere fondue in an upscale dining room with plush banquettes and sumptuous paintings

Inspired by southern-Indian street foods, chefs serve refined, tapas-style versions of the region's culinary staples