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Having spent more than 50 years in kitchens, Hiroshi Seki, 66, is a prime example of practice making perfect, or at least becoming very good at what one does, which in his case is buying and slicing fresh fish in such a way that attracts Japanese speakers in droves even mid-week.

Sashimi is one reason to drop by this serene Japanese restaurant, just 40 seats on two floors and watched over by the chef’s daughter, Cizuka Seki. The small-plates menu beckons with ruddy tuna splashed with a garlicky soy sauce, plump chicken meatballs made fluffy with mountain potato and glazed with house-made teriyaki sauce, and braised pork belly and silken tofu served with spicy mustard.

Budgeteers, take note: $5 gets you a beer or soju and a bite to eat (tuna sashimi, skewered chicken) during happy hours Tuesday through Thursday.