With his stripped-down nigiri drawing hordes at sushi newcomer Tanoshi, chef Toshio Oguma turns Gotham on to a more novel concept—a bento box restaurant—in the space next door. Drawing inspiration from daily market offerings, the Morimoto alum sticks to simple preparations, allowing seasonal ingredients like lotus and burdock to shine. Choose from mains (such as chicken teriyaki and shrimp tempura) and sides (like vegetable gyoza, shishito peppers and string beans, and a kabocha-and-mixed greens salad in apple dressing). The chef also makes soba daily, served with a cold dipping sauce in the summer and a hot broth come winter. Like his first restaurant, the space is trim and minimalist: Five wooden two-tops fill the room, accented by a single landscape painting.