Citysearch Editorial Review.
Small plates and a large menu are the staples at this jack-of-all-tapas Midtown eatery. Long columns hold up a high ceiling, making it easier to observe the wait stuff bustling through three--yes, three--distinct kitchens. There's the raw bar with chefs rolling sushi and serving up crudos and shellfish. The charcoal-fueled robata grill fires up yakitori chicken, Japanese eggplant and squid. Behind the scenes, a third kitchen preps everything else, including veal meatballs and goat cheese croquettes. The choices are plenty, but the servings are small enough where even a couple can go through four or five dishes while still leaving room for dessert.