The texture of the grilled okra counterbalanced the explosive, sweet grilled yellow cherry tomatoes, and both complemented the expertly prepared cuttlefish buried underneath. The basil added a nice hint of traditional summer without going all caprese salad on us, especially when combined with the spicy chile sauce. And the togarashi spice blend (with tastes of paprika, chile powder, garlic and other spices) on the fish translated to a nice char on one side, with a pleasant chewiness on the other that allowed us to savor each bite.
Our tablemate was hesitant to order this particular small plate, but in the end, she declared it the best of the night. We wholeheartedly agree.