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This beautiful West Village retreat is among the few places in New York to score real izakaya (a relaxed drinking establishment) small plates, the most popular form of eating out in Japan. Chef Yasuhiro Honma follows the Japanese ethos of letting seasonal ingredients tell their own story simply. The warm homemade tofu is wonderful, and the miso black cod, stone-grilled wagyu and other concoctions are served in a procession of tiny portions—the norm in Tokyo.