What do otherwise dedicated carnivores eat when they think no one's watching? Seaweed salad at Izakaya Den, a tide of flashy green algae, weeds and leaves, pink grapefruit wedges, pencil-thin rods of asparagus and sliced apples tossed in a stark white, square bowl, sprinkled with sesame seeds and dressed with a citrus-y spray. The salad is included on the vast menu among many other temptations — sushi, sashimi, udon and unagi bowls, tempura, Kobe beef sliders and miso black cod — and while the kitchen at Izakaya Den does all of those things very, very well, the bright, acidic flavors of this salad make it a standout.