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The newest incarnation of the Daniel Patterson restaurant formerly known as Plum draws on the affinity the chef has always felt for Japanese cuisine. But the concept here isn’t Japanese food so much as Japanese-inspired dishes made with Northern Californian ingredients, including high-quality miso and tofu made in the Bay Area. The puffed brown rice crackers didn’t look like anything you’d find at a traditional Japanese restaurant: They’re airy, chicharrón-like slabs, reminiscent of the shrimp chips sold at Asian markets. Another small plate combined strips of Hodo Soy yuba, maitake mushrooms, soft-scrambled eggs, and a sprinkle of confetti-like dried-seaweed strips. Of the larger “bowls,” the showpiece was the fried chicken ramen, which featured astoundingly juicy chicken tenders, whose panko rubbed with bonito flakes added a cheese-like richness. Service is low-key, friendly, and enthusiastic.

— Luke Tsai

Hours: Mon.-Fri. 11 a.m.-2:30 p.m., Tue.-Sat. 5:30-10 p.m.

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Price: $$$

Payment Type: Cash, Visa, Mastercard

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