The breakout star of 2016, this modern Japanese restaurant packs big flavors into a tiny space—just 24 seats in total, to be precise. Chef Kevin Tien blends Latin American and Southeast Asian flavors with Japanese ingredients for explosively delicious dishes. The menu changes almost daily to reflect fresh cuts of fish, but you can always expect the main attraction: a buttermilk fried chicken thigh with a Korean glaze and kewpie. Drinks, courtesy of beverage wiz and co-owner Carlie Steiner, are equally playful: think gin and tonic with fresh lavender, a rosé mule and white rum with lime, seaweed and sea salt.
Himitsu
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