Tokya

Chef Eiji Takase (Sushi Samba) oversees the menu at this 80-seat lounge, equipped with a gold-tiled DJ booth and 60-foot-long sushi counter. Drawing on his travels to Peru, Takase fuses Latin and Japanese flavors, dispatching plates like yellowtail sashimi with jalapeño and shishito peppers; a chimichurri-slicked tuna roll with yucca chips; and a madai-and-pink-grapfruit sunomono. To drink: Nippon beers (Orion Okinawa), sake (Hatsumago junmai) and Scorpion bowls.