"Lori Hashimoto’s family-style Japanese restaurant covers a lot of ground: sushi, katsu, tempura, noodles, nabe, and other deftly prepared classics. The restaurant is famous for its fried oysters, grilled squid, hamachi kama, and sake-steamed seabass, as well as Hashimoto’s signature oyster shooter — uni and a quail egg — downed in one go. This former BYOB now offers Japanese beer and sake, including a shochu-fortified house sake crafted by Hiroko Yokohama, one of a growing number of woman sake masters in Japan." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan
Nikki Buchanan/Eater
