Naoe

Naoe is an omakase oasis helmed by Kevin Cory, whose business card reads, "executive chef, general manager & dishwasher." Wendy Maharlika, the other half of this two-person operation, hosts, waits tables, and does everything else in a friendly and incredibly efficient manner. So far, so distinctive. Sakes from the chef?s family in Japan are also unique to Naoe, as is the idea of a frozen sake. Try it ? you?ll like it. But the reason everyone in town is talking up this charmer can be found within the four-compartment bento box, which with a bowl of soup constitutes dinner. It?s chef?s choice, and his choices are pretty damn good, usually coupling a local catch with one or more flown overnight from Japan. This is cuisine you?d expect to find only in Tokyo, such as silver-skinned aji, or horse mackerel glazed with shoyu and plated with pickled wasabi leaves and flowers ? freshly grated wasabi root mixed with horseradish on the side. Salmon wrapped in salted white seaweed; roasted freshwater eel; deep-fried shrimp tamago; rice with shiitake mushrooms and hints of eel ? all are meticulously prepared and absolutely delicious. The price for a bento box and soup is only $26, perhaps the best American restaurant value since David Chang first debuted Momofuku in New York. If you?re still hungry for more, Cory will prepare nigiri sushi; ask for the Scottish salmon belly. Reservations are necessary and accepted only through opentable.com.

• Cuisine(s): Japanese

  Hours: Seatings at 8 p.m., 9 p.m., and midnight.

  Price: $$

• Payment Types: All Major Credit Cards

  Attire: Casual

  Features: Private Party, Wheelchair Accessible, Vegetarian Friendly

• Serving: Dinner

  Reservations: Accepted, Required, Online Reservations Available

  Parking: Lot Available