Locals will tell you one of the best things on the menu at chef Curtis di Fede’s Japanese izakaya-style restaurant is the soft-serve ice cream, which changes every night and is available for roadies through a take-away window near the front door. But it’s worth reserving a table inside this beautifully minimalist restaurant, both for the ambience and for the food. Guests enjoy the shareable small plates, the miso ramen full of king trumpet mushrooms, the Paine Farm Squab served over a bed of corn, and the fried chicken katsu. Fried rice ingredients change nightly, so you’ll find some diners who like the version with clams and squid, and others who prefer the one with blood sausage and sole. And even if you’ve never liked beef tongue before, the yakitori version here stands out. Pro tip: The bar menu is the underappreciated star of this show. There’s an impressive list of imported sakes as well as Japanese whiskeys, which mixologists whip into cocktails with flavors such as coffee and molasses.