What sets this small yet stylish neighborhood spot in Bensonhurst apart from the others? It's all about their dry-aged fish and beef, showcased in the front entrance, as well as on their good value omakase. In terms of design, it feels contemporary and sparse, featuring a cobalt-blue accent wall, futon up front and that omnipresent counter crafted from warm matte wood. Behind, decorative squares with geometric patterns set the tone for a meal equally replete with flair and flavor.Impressive knife skills are apparent in their perfectly sized bites. Some high points include creamy Hokkaido scallop lifted with lime zest, and Arctic char with yuzu miso and a sliver of lightly crisped skin. Aji marinated in a vinegar blend is toothsome and tart; while eel, seared on both sides and finished with a dot of thick, sweet soy, is a buttery delight.