"The focus in Japanese izakaya eats, and the yakitori is made with particular care and consideration. Organic free-range chicken is brined overnight and broken down into the various yakitori skewer offerings on the menu. Everything is grilled over the Japanese charcoal called binchotan which imparts the unique flavor. The charcoal reaches 1000 degrees and sears the meat, retaining its juiciness while giving it a subtle smoky flavor. Good stuff. The top-selling bar eats (must trys, in addition to the yakitori) are the blue crab and corn croquettes and the crab fried rice. The hand rolls (called "handies") are good if you want something different and are loaded with blue crab, hokkaido scallops, o-toro (fattiest tuna belly), japanese uni (sea urchin), and Faroe Island salmon. Order three to five small plates per person or to share with the table, a few cocktails, and settle in for a cool and very different Orlando experience." - Terry Ward
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