JOSH REYNOLDS FOR THE BOSTON GLOBE

Sliced whole squid with spiced mayonnaise.

JOSH REYNOLDS FOR THE BOSTON GLOBE

Tsukune meatball and onsen tamago.

JOSH REYNOLDS FOR THE BOSTON GLOBE

Momo negima, chicken thigh meat alternating with the scallion-like vegetable negi.

JOSH REYNOLDS FOR THE BOSTON GLOBE

Sora Mame, or fava beans in a pod with yuzu salt.

JOSH REYNOLDS FOR THE BOSTON GLOBE

Executive Chef Sho Inoue cooked an order on the special charcoal grill.

JOSH REYNOLDS FOR THE BOSTON GLOBE

Ramen, or chicken broth, chicken breast, and scallions with noodles.

JOSH REYNOLDS FOR THE BOSTON GLOBE

Momo Nagima on the special charcoal grill.

JOSH REYNOLDS FOR THE BOSTON GLOBE

Yaki onigiri, grilled rice ball with soy sauce.