In the shell of a former bank just off Phillips Square, Phillips Bar rewires the izakaya formula into something sleeker and more elastic—part sushi bar, part cocktail lounge, part downtown escape. It’s the newest from the Jatoba team, with chefs Antonio Park, Olivier Vigneault, and S’Arto Chartier-Otis shaping a menu that moves between pristine hand rolls, grilled proteins, and teishoku-style plates built for balance. Salmon skin chips, tender ribs, and sharply composed tartares keep the food grounded in comfort, while the hand roll bar adds a bit of theatre to the mix.

The design leans mid-century—terracotta, soft light, a long bar built for lingering—and the pricing stays generous: makis top out under $25, mains under $40. Upstairs, a mezzanine. Downstairs, private rooms. It’s casual but calculated, a place that knows how to impress without showing off.