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Helmed by chefs have a century of experience under their collective belts, Koi Japanese Cuisine may have a familiar name, but this spot stands firmly on its own. It's not hip or trendy, but it is beloved by regulars who are known by their first names and have a clear rapport with the chefs. Though it has history and heart, these regulars are here for more than just a warm welcome. From orange clam and kampachi to Kumamoto and Kusshi oysters, the sashimi lineup is impressive. A tempura of zucchini flowers stuffed with scallops serves as a culinary intermission between the sashimi and nigiri, which presents eight selections with a variety of flourishes ranging from seabass with a dab of yuzu kosho to scallop topped with uni.