A sun-soaked J-joint with skylights that spill light on murals of Japanese mountains and tables reclaimed from fallen local oak trees, Arami's chef (a Mirai/Meiji vet) is whipping up traditional victuals both cooked (slow-braised short ribs w/ pickled Asian pear, pork belly/beef ramen...) and raw, from toro tartar sprinkled with caviar, to "Secret Hamachi" sashimi w/ shrooms & truffle oil (sweet secret keeping, guys).

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They're BYO for a few weeks but in the meantime drink in the menu right here