Okane

Veteran restaurateur Kash Feng, owner of Omakase, opened this lively izakaya shortly after his previous concept Origami -- which promised speedy, healthy Asian food -- failed to lure tech workers from their desks. This time, he's offering Omakase-trained chefs and ingredients flown in from Tokyo's renowned Tsukiji fish market, a concept which seems to be doing a better job at filling the area’s good-food void, especially since Okane’s prices are considerably lower than its Michelin-starred sister restaurant -- but it still delivers on quality and atmosphere.