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Sheepshead Bay is an unexpected landing strip for chef Dong "Kevin" Yong Chun, an eight-year vet of late-night gem Sushi Seki. Chun teamed up with longtime Seki regulars Michael Barkin and Berta Zaidman, to offer an upscale alternative to the 'hood's half-price sushi joints. Take a seat at the wood-and-quartz counter and explore specialties like torched toro dressed with ginger and garlic, baby yellowtail with yuzu, and sautéed monkfish liver with a soy-butter sauce. The bi-level restaurant features bamboo plants, a stained pine-plank ceiling and Buddha paintings behind the chef's counter.