"The dark interior of this hip izakaya, imported from Vancouver, seems far too sophisticated for sake bombs, thank goodness. Or is it? Instead of cutting corners on nigiri, which generally requires more careful attention than there is time to provide here, they stick to pressed sushi that's good for fast service (I like the mackerel), as well as sashimi platters and tons of other savory izakaya fare that's meant to soak up booze, which is plentiful here. DIY chu-hi (a citrusy mix of shochu and soda) is fun and refreshing, as are the Toki highballs. The house cocktails are made with some hard-to-find Japanese spirits, and of course, there's beer and sake. Come at happy hour to beat the crowds, or bring a your own crowd so you can sample the whole menu." - Jessica Voelker
