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Husband and wife team Mark Berdin and Jennifer Bañagale are the drivers behind this light-hearted operation that began as a mini counter in a market. Impressed? We are too. With limited seats, the mood is anything but solemn: Chef Berdin is a boisterous character whose colorful commentary and fastidious cooking style make for fun foils. To the tune of Frank Sinatra, Eminem, and nightclub beats, expect a progression of dishes that highlight exceptional product, classic methods, and bold flavors. Recent highlights include blue crab fritters, plump oysters with yuzu vinegar, and a beautiful sashimi platter. To be clear, this omakase yields a great deal of food – and that’s before it’s time for nigiri. Hojicha ice cream makes for a sweet ending.