Maybe seaweed won’t be the new kale, but it’s time to get to know the world of sea vegetables, and the platter of seven different seaweeds at Blue Ocean Izakaya is the way to start. Find three kinds of tosaka, plus akanori, wakame, bidoro and the more ubiquitous, aptly titled seaweed salad, the one found at most other Japanese restaurants. But don’t shy away from the overtly fishy and aggressively rubbery versions. Eat the rainbow. • 9440 Main St., Fairfax
