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Known for setting up One on the Bund and Kiku, restaurateur Calvin Yeung launches his latest venture: a Japanese restaurant with a standard sushi and sashimi menu as well as fired meats. Look to the grill, which uses Japanese binchotan charcoal that burns at lower temperatures, for meats like Ibérico pork jaw ($18), Australian lamb rack ($20) and A4-grade wagyu ($22).