Chef Corey Lee, who worked for many years at The French Laundry, here oversees a menu that skillfully combines contemporary American, Continental and Japanese cuisines. The spare interior of white walls, gray banquettes and black tables reflects the minimalist style of the food. Look for varied dishes such as oysters with pork belly and kimchi; salt-and-pepper squid; a spring porridge with sea urchin and brown rice vinegar; whole baby sea bream with spring onions, lily bulbs and aged tangerine peel; and roasted quail with olives, dandelion greens, walnuts and hot mustard. The exceptional wine list has 23 by-the-glass selections, as well as eight sakes. The recommended wine pairings are spot-on. Closed Sundays and Mondays.