The team behind Sunday in Brooklyn strikes gold again, this time with Japanese-leaning cuisine. And although it is flanked by warehouses, the interior design of this hip, 85-seat restaurant features a neat, sleek, Scandinavian aesthetic.
A meal here is delightfully untethered by tradition, so much so that even sake is brought into focus. The simple, shareable plates are most cherished and include vegan items, like house-made chilled silken tofu with soy milk, okra, ginger, and black garlic. Offered with soy dashi and wasabi, tomatoes lend a pop of color and sweetness to this custardy dish. Pescatarains revel in the fresh tuna and nori ensemble accompanied by palate-cleansing cucumber; while karaage and tsukune have fiends of the fowl clucking for more.