A single door manned by a suited host marks the entrance to this culinary haven that extends well beyond its diminutive name. The lounge is ideal for a bit of bubbly, after which guests may settle in to a perch at the counter, set around the chefs' stainless steel workspace that literally makes their world a stage.
The team is unabashedly passionate, turning out a menu that's complete with whimsy. "Ramen en papillote" showcases how much fun they are having, but one may also look to the chalkboard for such specials as soy chicharrón with wakasabi (think guacamole sparked by wasabi); or Wagyu topped with pearls of caviar and petals of sunflower. Desserts, like a fried hojicha donut and cherry pâte de fruit atop miso "sable," make for an unorthodox finale.
Work in progress.