Kuma Inn

A clandestine second-floor location makes this dinner-only spot feel like a true find. Chef King Phojanakong channels his culinary pedigree (including stints at Daniel and Danube), along with his Thai and Filipino heritage, into elegantly presented small plates, such as an omelette studded with plump Washington Bay oysters, and hunks of seared ahi tuna luxuriating in a spicy miso vinaigrette. Desserts like the coconut ginger rice pudding, and a custardy twist on key lime pie made with kalamansi, might inspire you to keep your discovery close to your vest.