This warehouse-district sushi kitchen offers raw fish beyond the usual nigiri, maki, temaki, and sashimi. Managed by Conceptually Social, Kaizen offers a few main dishes that draw from raw-fish traditions from Mexico to South America. The chef, Gustavo Munoz, plates a clean, zinging aguachile and a Peruvian-Japanese tiradito with freshness and electricity. Beyond this section of creative dishes that travel a little beyond sushi, selections skew traditional. Hand rolls are simple and fresh. Nigiri are generously portioned and teeter atop well-made rice. Gyoza have a fearsome dumpling skirt, though it may soften if you opt for takeout or delivery — which is a better move at Kaizen than most sushi restaurants, as sauces and boxes are color coded.