Sushi Dojo

David Bouhadana (of the short-lived Sushi Uo) oversees this 36-seat sushi spot, serving no-frills omakase and traditional Japanese plates. The Morimoto alum dispatches slips of Tasmanian sea trout, Santa Barbara uni and three types of fatty tuna at the L-shaped sushi bar. In the dining room, look for seafoodcentric appetizers like ponzu-slick hirame and gently cooked octopus, as well as hot dishes including grilled shishito peppers, braised pork belly and deep-fried tofu in dashi broth. To drink, pluck from a 40-bottle sake list, ranging from fruity Kagatobi ginjo to full-bodied Kitaya junmai.