Reclaimed wood tables, a graffiti-style neon sign, and (not pictured, but it's pretty awesome) a sake bottle chandelier inside this 55-seater two-roomed restaurant.
Saba Tartar ($12)
Cured mackerel with ikura (salmon roe), wasabi-spiced edamame peas, shitake mushrooms, pickled daikon, fried lotus chips on top, and a quail egg on the side filled with yolk for pouring over the tartar, or for dipping chopsticked bites into if you want to treat the teeny egg shell as a sort of ramekin.
Heirloom Tomato Salad ($10)
Colorful heirloom tomatoes from Eckerton Hill Farm tossed with miso-glazed bacon bites and bonito flakes on top. "Tomato and bacon just makes a lotta sense," said Kaplan.
Deli Ramen ($15)
Chicken broth with matzo balls ("my Aunt Sherry's recipe," said co-owner Josh Kaplan), Montreal-style smoked meat, bamboo shoots, scallions, and a soft-boiled egg seasoned with togarashi.
White Clam Mazemen ($13)
A mostly brothless ramen with Manila clams, parsley, oil-cured chilies, and scallion pancakes for sopping up that creamy, ocean-briny pool of broth at the very bottom of the bowl.
The Kuroni ($12)
A Negroni riff with sake, dry vermouth, and Campari.