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Kirara is a tiny spot that understands the appeal of artistically presented sushi (not surprising, given that owner-chef John Hur's mammoth abstract paintings splash the white room with earth-toned oranges, browns, reds, and blacks). For starters, Hur's jalapeño tempura, a Japanese take on a Tex-Mex popper, is brilliant: Individual peppers are stuffed with spicy tuna and cream cheese, then deep-fried to crispiness. Kimchi salad, Hur’s homage to his native Korea, is also a fiery delight with its chili-laden pickled cabbage surrounded by slivers of broiled octopus barely touched by the fire. Of course, there’s the usual expansive range of sushi and sashimi. Less expected is the way the house specials are named after customers, such as Sarah, Ray, and Steve. But after such provocative and creative appetizers, these well-executed raw offerings, like their nomenclature, seem relatively tame. — Michael Anstendig

House special rolls, $8.95; kimchi salad with broiled octopus, $9; jalapeño tempura, $12