Located over on the "Elston Industrial Corridor" is this spot with two distinct experiences. The first floor izakaya caters to those in the mood for some sips (think terrific cocktails) and snacks (Wagyu sliders, anyone?). However, it's Omakase by Hinoki Sushiko, the counter located on the second floor, that shines. Upstairs, the dining space is minimally adorned with a blonde wood bar, brick wall, and decorative wallpaper. The spotlight however is entirely on the chef, as he prepares and perfects each item on offer—from Ora King salmon, poached shrimp, and Tasmanian ocean trout, to madai, hamachi, and kanpachi. The technique behind sweet and flaky black cod is nothing short of masterful.