The curious moniker of this sweet spot refers to the backgrounds of its husband-and-wife team, Chefs Aaron Israel and Sawako Okochi. Each has an impressive resume, and together the result is a unique labor of love. Nightly specials are displayed via a wall-mounted blackboard with small plates progressing to a handful of entrées. Monkfish hot pot features ankimo-enriched miso broth, ground shrimp balls, glass noodles, and a heap of fragrant herbs. The house-baked sake kasu challah with raisin butter is a highly recommended start. But, it may also turn up as toro toast smeared with scallion, wasabi cream cheese, and topped with finely chopped, smoked lean tuna belly. Still craving more? Experience it once again in the warm chocolate bread pudding.
- MICHELIN guide inspectors