Temaki & Chirashi
The 10-seat counter serves temaki handrolls, chirashi bowls, and sashimi using dry-aged fish from the chef's Sherman Oaks fish market Joint Seafood. Liao is at the center of the city's current love affair with dry-aged fish. "We're not really drying it. We're just keeping it in a dry environment over time," Liao tells Eater in the article "Why Dry-Aged Fish Is Everything Everywhere All at Once in LA." "The majority of our fish is really just being conditioned so that it's cleaner and purged of a lot of its impurities, basically anything that makes it taste fishy."