Head chef Hisaharu Kawabe puts the finishing touches on sushi. (Gina Ferazzi / Los Angeles Times)
The early bar crowd sits below a mural painted by a tattoo artist. (Gina Ferazzi / Los Angeles Times)
A baby block of sesame tofu is crowned with Santa Barbara sea urchin roe, topped by a dab of wasabi and served with a sweet sake and soy reduction sauce. (Gina Ferazzi / Los Angeles Times)
A skinny communal table runs down the middle of the small space, with a series of black leather booths hugging one wall. (Gina Ferazzi / Los Angeles Times)
Seafood okonomiyaki is a Japanese-style pancake with shrimp and squid. (Gina Ferazzi / Los Angeles Times)
Homemade green tea pudding is topped with a light caramel sauce. (Gina Ferazzi / Los Angeles Times)
