Dry Aged Beef and Raw Bar Over Charcoal

Start with the fire. The kitchen begins by hand selecting beef at the purveyor, then ages it for 28 to 50 days before the cuts reach the charcoal crank grill. The menu moves from those main cuts to fresh seafood, a raw bar, and Japanese starters, including crunchy oysters and custard egg with truffle. Behind the bar, mixologists build original cocktails and pour Japanese spirits, giving the dinner a second track beyond the grill.

At 171 Grand Street in Williamsburg, the atmosphere makes this spot a frequent choice for birthday celebrations and other special occasions. It opens at half past five PM Monday through Friday and 2 PM on Saturday and Sunday, then closes at midnight Monday through Saturday and 11 PM on Sunday. A group can order across the grill and seafood sections, then let the drinks carry the evening forward.