H B
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Love this place. First visited in 2015, then 4 more times between then and 2024. Exceptional Japanese soul food. The basashi (horse liver sashimi with green chilli, if in season), the tempura plate, the wagyu sirloin and the sashimi are my go-to’s. The blanched and chilled asparagus & tomatoes with kewpie and red miso is also an excellent way to start, particularly on a steamy 38 degree day. Fresh, umami, cold and crunchy.
The quality of the protein & vegetables is exceptional, and if you’re watching the chef cook and plate (eg if you’re sat at the bar) you can see the love and attention that goes into each dish
Note: it’s not ‘cheap’ but you can expect to pay roughly ¥10,000 per head, which has it at the higher end of the izakaya price scale, but far cheaper than the European-style options which many still consider a ‘superior’ cuisine. ¥10,000 per person (including drinks) still, in my opinion, represents exceptional value, considering the tiny space (there are roughly four customers per staff member, and only one chef). A meal at this level in Paris or Copenhagen would be twice the price (and in New York or LA, four times the price). If anythjng, considering the work and craft that goes into the food, most izakaya’s are generally underpriced and undervalued
Another note: Definitely not kid-friendly (unless your kids are cool)