When a sushi bar only seats 50 at a time, you know it’s not a place to be overlooked. Clean, minimalistic, and non-fussy, NUKA leads with the natural simplicity of Japanese cuisine, but a look under the hood proves to be a fine-tuned, well-oiled machine. During the processing of brown rice into white, a byproduct of bran or nuka is created. Burying fresh produce in this nuka works as a pickling substance, lending crispy vegetables of salty, tangy, soury bliss. NUKA’s dedication to milling their own rice and pickling their own local produce serves as a testament to just how un-simplistic their simplistic is. Just as Andy Warhol’s Campbell’s Soup repetitions appear unchallenging with a deeper look showcasing the fantastical, hand-painted wonder, NUKA’s menu of miso butterfish and flawless nigiri appear as everyday sushi bar bites with one taste revealing the complexities at play.