Kinjiro

Patrons relax with drinks and small plates at Kinjiro.

Sake Accompaniment Trio, from left, squid-ink-marinated flying squid, fermented bonito intestines and soy-sauce-marinated firefly squid.

Agedashi homemade tofu.

Bone marrow dengaku.

Thick-cut prime beef tongue at Kinjiro.

Pickled plum ochazuke.

A bottle of Dassai Beyond Sake ($950) chills at Kinjiro.

Empty bottles of Dassai Beyond Sake line a shelf at Kinjiro.

Cowboy Yamahai sake chills in an ice bucket. It’s a great pairing with the beef dishes and goes from chilled to hot.

A chalkboard listing specials on the wall inside Kinjiro.

Richard Lui and wife Patty toast with a glass of wine.

Kinjiro is very small, so reservations are highly recommended.