Located a few steps below street level, this restaurant from Chef Minoru Ogawa has a minimalist decor. The counter faces the sunken kitchen where an eight-course Kappo-style tasting menu with a focus on Wagyu woven with seafood is the main event. The kitchen is exacting when it comes to flavors, but their style is approachable. Go ahead and add caviar and uni if you're feeling flush, but you won't need them to feel well taken care of here. Wagyu tataki is lightly seared, tossed in an egg yolk soy sauce and topped with wasabi foam, then toro is set atop garlic ponzu and sided by a dashi-poached cherry tomato. Wagyu miso soup with rice and pickled vegetables is served as a set for a final course that feels like a warm hug.