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Bozu chef-owner Makoto Suzuki has expanded the definition of Japanese tapas (if there is one) to include deep-fried kataifi-crusted shrimp, pumpkin risotto croquettes stuffed with mozzarella, and an unconventional version of sushi. Suzuki's "bombs" are the shape of things to come—small mounds of rice tinted red from cabbage or pink from codfish roe, and topped either traditionally (salmon, tuna, eel) or not (sun-dried tomato, olive, and caper). These light bites can be eaten at the bar, on epoxy tables ringed with Eames chairs, or on the back deck. — Rob Patronite and Robin Raisfeld