This mini izakaya greets guests with a mouthwatering whiff of smoky meat at the door, while also honoring its cool surrounds. Imagine a farm-to-table menu and flats of microgreens growing on the bar.
Head straight to that counter for a front-row seat with views of the charcoal grill. There, Chef/owner Craig Takehara is prepping and grilling juicy hot bites that arrive straight from the binchotan. These skewered meats include highlights like negima, chicken thighs and green onion, as well as a beautifully charred Kurobuta pork jowl perfect with just a squeeze of lemon and salt. The menu goes on to list small plates, rice dishes and noodles, such as chewy sukiyaki udon in gingery-soy sauce with thinly sliced ribeye and an abundance of those microgreens.- MICHELIN guide inspectors