The soft glow of pendant lamps illuminates exposed-brick walls and rustic wood tables inside Kushibar, where diners share tapas and clink glasses of sake. Named for kushiyaki, the Japanese word for skewers, Kushibar specializes in grilled lineups of beef short ribs, quail, and other sumptuous meats and veggies. Chefs fortify these skewers with small plates doused in rich sauces, from the pan-fried scallops' buttery dressing to the sautéed mussels' spicy wasabi, which delivers a kick as zesty as a spice rack strapped to a chorus line. From behind two different bars, chefs roll together eel, cucumber, and caviar, and slice fresh sashimi while servers pour pints of imported beer and hot and cold sake. Patrons can sip their libations from the vantage point of a bright red bar stool, or tote drinks to the basement for karaoke sessions or private parties.