Co-chefs and owners Michael Black and Daniel Dunham have cultivated a following of serious raw-fish aficionados. Don’t come here for California rolls and sake bombs. Instead, trust them to do their magic by ordering the omakase menu, which changes nightly: One night you might be served nigiri sushi with teeny baby eels, rich tender slices of ankimo (monkfish liver) with edamame and a delicate konbu-shiso broth with honshimeji mushrooms. Sunday nights, the kitchen turns out izakaya-style food, home-style dishes typically served in the bars of Japan.