Chef Kristine Wong has created an array of about 45 tapas plates in a sleek, modern setting. But these tapas are more on the humongo side than the tiny plates the word usually implies. The sea steak salad alone—it is a Cobb-like presentation of organic mixed greens, avocado, asparagus, cucumber, daikon sprouts, red pepper, halved cherry tomatoes and a bounty of seared ahi tuna, all dressed in a plucky wasabi dressing—would certainly satisfy a lone diner. So, too, would the mentaiko spaghetti, a refreshing take on Parmesan noodles, with the mentaiko (marinated cod roe) underscoring the coveted quality described by the Japanese as umami—a so-called fifth taste. Also popular are the tempura-battered sweet potatoes, a specialty that Wong’s mother, Miu, supervises. Serves dinner nightly.