Decked out with high ceilings, blond-wood furniture and bare brickwork, this Japanese bar backs up its warm and welcoming interior with some 300 labels of wine and the fragrant smell of meat prepared over traditional woodfire. The calling card is the rib eye, prepared using the cen- tury-old Niigata food storing technique of snow-aging for a mellow and juicy taste. Big parties can order the wood-fired grilled beef platter for a well-rounded meal across six different cuts.