Kinjo

Conceived by chef Johnny Huang, formerly of Masa, the meal shifts between traditional bites and modern, fusion-leaning flavor profiles, featuring fish sourced primarily from Spain. The design by KIMOY Studios pairs exposed brick and wood beams with a walnut counter. While the seating turns over quickly—often wrapping up in about an hour—the service keeps the pace comfortable. Afterward, the lounge offers space for custom Brooklyn Kura draft sake and izakaya-inspired à la carte plates like wagyu, delivering a high-end experience that remains less expensive than most peers.