Robin

This spot purports to serve “contemporary local” omakase, and the modern NorCal influence is evident, from the fuchsia and rose mosaic behind the bar to the camel-hued leather seats and watercolor blue wallpaper. Chef-owner Adam Tortosa trained under Katsuya Uechi in Los Angeles and previously worked at Akiko’s. The omakase-style menu progresses from lean to fatty fish, from a starry flounder served with Meyer lemon, shiso, and blood-orange kosho to a bluefin shoulder marinated in poblano soy. The fish is interspersed with dishes like hand-pulled noodles covered in shaved black truffles and Japanese chimichurri and a milk bread toast topped with uni, uni butter, smoked maple-soy, and citrus.