With a stone veneer and wooden counter, the moody room melds modern design with subtle Chinese motifs. The same philosophy prevails in the score, as grill and barbecue recipes are imbued with Asian twists. The 6-cut grilled meat selection includes pork belly marinated with red koji and served with salted mustard greens. Diced Wagyu flap steak is smoked in pine needles, hay and Chinese herbs. Everything is even better with the house-made harissa-XO sauce dip.