Top 10 differences between Naoe and your favorite Japanese restaurant — or, for that matter, any restaurant: 1. Chef/owner Kevin Cory worked in Japan at a traditional kaiseki restaurant, put in a startlingly impressive stint locally at Siam River, and has relatives that own sake and shoyu breweries in Oono and Ishikawa. 2. Live scallops, mirugai, aoyagi, anago, unagi, hamachi, oysters, baigai, tokobushi, and asari.3. Frozen Kaga No Yukizake sake.4. Menu consists of four-item chef's choice (omakase) bento box plus a bowl of soup on the side. Afterward, the chef prepares nigiri sushi if you're still hungry.5. Silver-skinned aji glazed with shoyu and plated with pickled wasabi leaves and flowers. 6. Just 17 seats and a five-seat sushi bar — less a restaurant than a dinner party.7. Salmon wrapped in pickled white seaweed with roasted freshwater eel and fried shrimp tamago — like everything else, personally conceptualized and prepared to order by Chef Cory.8. Open Wednesday through Sunday, with three seatings (8 p.m., 9, and midnight); reservations necessary and only through OpenTable.com. 9. Rice molded with shiitake mushrooms and hints of eel, with wisps of pickled daikon on top.10. Price for dinner (bento box and soup): $26.