Child Friendly: YES
Mon to Fri:
12pm to 3pm
6pm to 12am
6pm to 12am
This modern izakaya sports Japanese pop art on its walls, skateboard decks hanging off the ceiling and an all-around fun atmosphere. The menu was conceptualised by chef Makoto Deguchi, an alumnus of the Michelin-starred Sola in Paris, France.
Expect the likes of rich chicken liver mousse served with yuzu marmalade or grilled rib eye with braised nagaimo (Japanese yam), both boasting lovely textural contrasts.
Theres also fugu mirin boshi or pufferfish slices marinated in mirin that have texture similar to bak kwa (barbecued pork jerky). As its name suggests, much of the menu is dedicated to grilled chicken parts on skewers, and the best way to sample the whole bird is to order the yakitori platter comprising chicken thigh, tail, heart and tsukune (meatball). The latter is studded with bits of cartilage that add delicious texture and crunch. Dip these skewers in the accompanying soft egg and sweet tare sauce, and you have an immensely satisfying dish that goes wonderfully with the wide selection of sake on offer.
The sake list features a Sake Meter Value (SMV) that helps diners select their preferred sakes style according to acidity and sweetness. To enjoy the eight-course omakase menu, book a day in advance.