01 / ABOUT THE PLACE
About this place
The first dish to win you over is the bagna cauda served as an otoshi, or small dish brought at the start of a meal. Fresh vegetables paired with a rich sauce make this a memorable opening that feels like much more than a customary appetiser. It sets the appetite for what follows and invites you to take your time choosing the next dish.
Lightly battered kushiage and inventive plates
The signature kushiage—skewered ingredients coated in batter and deep-fried—has a delicate, crisp coating that makes it easy to enjoy one skewer after another. If you are unsure what to order, the assorted serving of 10 skewers is a good way to compare different ingredients. Kisu (Japanese whiting) is fried while keeping its flesh tender, and seasonal ingredients add variety to the selection. Beyond the skewers, the menu includes rare-fried horse mackerel cooked with precise timing, indulgent Gout Oysters and milt and salmon roe yukhoe. The drinks-friendly small plates are thoughtfully prepared, too.
A varied drinks list and a satisfying finish
The drinks selection is another highlight, with plenty to complement the food. The atmosphere is relaxed and unpretentious, yet the whisky list includes serious labels such as Ichiro’s Malt, alongside sake to pair with the dishes. To finish, the octopus rice takes in the flavour of both the dashi and the octopus, making for a satisfying end to the meal.
There are counter seats suited to solo diners, as well as tables and Japanese-style tatami seating. Since each dish is carefully prepared, booking ahead is recommended for an evening visit.
