Snacky

In the tiny sake bar–dining room, a postpunk soundtrack plays while chefs behind the scenes assemble tasty small plates. Entrées in miniature are nothing new, but rarely are they so perfectly complete: Salty-sweet sesame noodles, quesadillalike crabmeat wontons and cold silken tofu form a sizable yet delicate meal. Grilled eel is so tender that the lightly seasoned meat easily separates from its fatty skin. If you don’t take your sake straight up, an ice-cold Coconutzu Freeze (a sake-based piña colada) provides a high-voltage brain-freeze.