Vancouver exported a wisp of its rocking izakaya culture to Pike/Pine, where chef Makoto Kimoto—a veteran of the original to the north—cross-pollinates exuberant Japanese drinking food with Seattle’s penchant for the spicy. Pressed Osaka-style sushi and smoked tuna tataki are staples, but Kimoto’s rotating fresh sheet is full of riffs like a carpaccio of smoked beef tenderloin and Asian-inflected poutine.