Look at it … drool over it … want it. Stare at that tempura batter soaking up the ponzu … crave it. That, my friends in food, is one hell of a dish. Courtesy of Tomohiro Naito at his eponymous restaurant Tomo, lusciously cut pieces of black cod have been tempura fried and left to swim in a garlic ponzu sauce. Grated daikon and sliced scallions round out this tongue puckering example of umami. In a Japanese restaurant where dollars need to be watched with meticulous solicitude, you’ll probably assume the $8.00 price tag exists in err. Hurry now before Tomo-san realizes this gaff; this may be the most under valued dish in the entire city.