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The low-key décor of this petite Gramercy spot reflects the restaurant’s Japanese ownership, with auburn wood tables holding tasteful Nipponese collages, and white industrial tile walls touched with a floral pattern. Two separate menus, one for Japanese dishes and one for Chinese, distinguish this restaurant from other sushi stops. For Japanese eats, there’s a sushi bar at the center of the restaurant with the kitchen turning out hibachi, katsu, and tempura offerings. A favorite in the long list of lunchtime specials, chicken teriyaki, comes in a tangy, sesame-dusted sauce with white button mushrooms. The Chinese cooking is nominally Sichuan standards. Pork dumplings are hearty, with doughy shells and fillings light on scallions. Ginger flavors barbecued shrimp and a pineapple-studded hot and spicy chicken. There’s also a short Hawaiian section, which brings tropical fruit into the picture. Ten Ingredients Fruit Juice Beef isn’t as cloying or complex as it sounds, with coarse-cut pineapple, cucumber, green apple and onion in an otherwise dull brown sauce. Takeout and delivery are popular alternatives to the narrow dining space, which is often populated with local hospital workers and students from Baruch College and S.V.A. — Ethan Wolff

Crunchy spicy yellowtail roll, $6.95; chicken teriyaki, $10.50; barbecued shrimp, $13.95