Just as if on cue, a man from the kitchen palms me a plate of zucchini kabobs: strips of crispy zucchini wrapped around feta cheese with tzatziki. I inhale it and end off the Greek sauce with a few toasted pita. The sushi frequently requires the shape of what Ddobar phone calls yubu tarts — morsels of fish atop rice-stuffed envelopes of tofu ski