Husband-and-wife team Hoon Ji (ex-Pompette) and Min Yi — two self-described “little anchovies” — assemble Korean-Japanese small plates from seasonal local and imported ingredients. A skill with all manner of fish (mhel means “anchovy”) is revealed in dishes like kanpachi guyi (charcoal-grilled yellowtail), fresh wakame, shirasu and sababushi cream. The sake list is strong.