Kate

A chef runs this sophisticated basement dining bar that lends a touch of class to everything from food presentation to glassware—a good date place. Try any of the shochu from Tensei Distillery, like Mugi Hokka, a roasted barley shochu with hints of chocolate and coffee, or Tensei Hyakkei, a semi-dry sweet potato shochu made with a bit of seawater. The fish is always good–they source it fresh and according to the season. Even something as simple as sliced raw mackerel in season is exceptional.