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Filet mignon, DIY hot-pots and shabu-shabu are on the menu, but regulars in this sedate dark-wood space know they want their meals fresh and raw—starting with rich, fatty tuna tartare atop a cylinder of crushed ice in a green glass bowl. Fish such as ma-dai (red sea bream), kohada (shad gizzard) and kampachi (similar to amberjack)—is flown in twice a week. Fresh enough for you?