For this further expansion of the Gjelina Group, Chef Travis Lett designed a menu and ethos around the duality of Japanese cuisine, featuring ramen- and izakaya-inspired offerings, prepared over a coal-fired oven. The group chose to build a new structure for this restaurant, looking to blur the lines of indoor and outdoor; the restaurant’s dining space is substantially outdoors and uncovered. The show kitchen, enclosed in steel and glass, glows from within as it releases smoke from the izakaya and steam from the ramen — all with a buzz of energy.