Time Out says
Set in the back of a Chinatown strip mall, this pristine Japanese robatayaki restaurant has been drawing in-the-know locals, chefs and savvy visitors (ahem, Anthony Bourdain) for years. Chef/owner Mitsuo Endo, a James Beard Award semifinalist, uses Japanese charcoal to grill up skewers like Kobe beef tendon and bacon-wrapped mushrooms, complementing the robata list with appetizers, noodle soups and daily specials, often featuring fish flown in from Tokyo. Start with the house-made tofu and then order away, or put yourself in the chef’s hands for an omakase feast. Just make sure you leave enough room to sample the beautifully plated desserts around the corner at sister restaurant Raku Sweets.