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Delicate izakaya cuisine with a produce-centric NorCal sensibility awaits at this Japanese sanctum, where wood-framed booths crafted from redwood wine casks and a Hinoki cedar bar create a serene setting.
The kitchen transforms even the most humble dishes into works of art. Starters like teba no karaage, or crispy chicken wings with tangy sansho pepper, are perfect for sharing, while Teishoku lunch sets are consistently good. Freshly made soft tofu is infused with fragrant bergamot peel, while meaty king trumpet mushrooms join classic chicken thighs and tender tsukune on the menu of smoky, caramelized charcoal-grilled skewers. The blancmange, infused with white sesame and topped with sweet black soybeans, is particularly unmissable.