Appetizers include classic Japanese bar food such as ika no shiokara, strips of raw squid dressed in sauce of its own fermented viscera.

NEWYORKER: Ootoya

When the moment of truth arrived, it was delectable, a perfectly al dente, subtly flavored pasta (with mussels and squid, it turned out) dressed, not drowned, in a piquant, bottarga-laced tomato sauce.

FORBES: Editor's Note