Izakaya

I don’t know how many time i can update my review for this business but i will keep saying it is one of my favorite place in new york. I just like the atmosphere and the fusion Japanese with some delicate flavors of Italian cuisine always amazed me. I have my favorite dishes (chicken nambam and vanilla pudding and sake and more) but i am always willing to try new things. I already took my mother, best friend, coworkers, friends, roommate. Will definitely do my birthday there in April (already on all my friends calendar ahah). As long as this place remains open i won’t be able to start a diet: p Izakaya, see you very soon!

The agedashi tofu was really soft & silky, I can eat that anytime! For appetizer I got the grill mackarel and potato & corn croquette. The Napolitan Spaghetti was delish especially with good amount of bacon pieces & the fried egg with running yolk, spaghetti sauce + cheese added a rich flavor to it. I was pretty full by then so me & my friend only ate half of the Japanese curry and had to take it home. It was really yummy after warming it up, I would recommend this place to others if they want a nice cozy & casual izakaya spot in E. Village!

KenScale: 8.0÷10
In a city that already has tons of Japanese izakayas, it’s probably a mistake to call your restaurant «Izakaya» without any other name that could distinguish your name. I certainly had a problem finding this place tucked on a quiet corner of East Village. Even the location doesn’t really help actually; located a couple of blocks from the always rowdy Saint Marks, this place might as well be non-​existent. Which is actually not a bad thing because I very much enjoyed the home-​style Japanese cooking coming out of the kitchen without all the stress of dining at a loud, crowded space.
The restaurant has the izakaya concept, but really it is closer to the restaurant. The light is brighter than a typical dimly-​lit izakaya, and it doesn’t really strike you as the kind of place where you are supposed to enjoy a bottle of sake with some bites along the way. Instead, it is the place where you get to savor the straightforward yet delicate cooking of chef Dai Watanabe. Cold tofu was certainly a nice welcome to the meal, and my dining companion couldn’t stop raving aqbout the excellent mushroom fried rice that had an excellent balance of flavor. The pleasant surprises kept coming, in the form of absolutely delicious chicken nanban in sweet vinegar and tartar sauce (the chicken was moist and juicy too) and the curry dish that kept me craving for more. Ironically, the downers of the night actually belonged some of the dishes that the restaurant was more well-​known for. The «addictive» cabbage was crisp, but I felt it was a unnecessarily oily instead of having a more citrusy flavor. The Neapolitan spaghetti, an attempt to cross over the Japanese-​Italian boundary, was not bad, but the tomato paste felt a bit more overwhelming it should be, and such heavy aftereffect was calmed down only after a scoop of sweet and delicate panna cotta.
Getting a reservation wasn’t challenging at this restaurant, and the dining space (despite its tiny size) was about half-​filled during my meal, which tells that this place hasn’t probably got the buzz that it deserves with satisfying cooking. There are some solid sake menus, obviously, and each pour on a glass was quite generous. I heard that chef Watanabe will be going back to Japan soon and the restaurant will close and re-​open under a new Japanese concept, which is a bit of a bummer, but I’m also excited to see what the owner will bring to the table under the new establishment. If they keep up the good work here with the new chef, I do think Izakaya (or whatever that will follow) could become a sleeper destination for solid Japanese dining.

Like many reviewers that mentioned this and others that had the same sentiment, the food here is overpriced and just not the greatest. The plates of food are edible but nothing to rave about. I find the four dishes we tried to be mediocre at best. The plum wine we ordered came in a glass of ice, which we found rather odd. Shouldn’t it be chilled and served chilled? While the ice melted, the plum wine got diluted. I’m not exactly sure if this is supposed to be enjoyed this way but I certainly was not fond of it.
The food we got were:
1. Tamago with mentaiko — Eh. Tiny portion with about 6 shareable pieces that did not live up to its flavor and price. Friend cannot taste the roe and I cannot believe I can get disappointed with tamago.
2. Addictive cabbage — Meh. Cabbage itself is inexpensive but this dish is. It’s just the vegetable tossed with sesame seeds, sesame oil, salt, and a few strands of black seaweed. They probably added something else in there but it’s not rave-​worthy for me to even go into thinking what else was in there.
3. Beef tataki — Ok. Cooked on the outside, rare on the inside. Laid on a bed of onions with scallions sprinkled on top. Sure, it tastes good but is it worth $ 15 for 8 bites or so? No.
4. Chicken nanban — Alright. Recommended by the waitress as they were not serving the other item we wanted. Meat was acceptable but the highlight of the dish was the tartar sauce. Sigh.
Cute hole in the wall and friendly staff but that’s all folks. That. Is. All.

It’s funny that I came here both times with friends I’ve known since college, I rarely go to sake bars but I had so much drinks here, and so much fun. Their menu is typical Japanese izakaya tapas, it’s not a dictionary, rather, only a few pages and you get good fried food, the space is cozy and tight, only maybe 5 tables and a few bar seats. I sat at the bar both times, facing the wall… of menus and celebrity autographs, if you go with a friend who you could chat with, it’s totally fine.
Their cold tofu is to die for, I was so into cold tofu this year so I went on a hunt for them all over the place, the server actually told me how to make it at home, I really appreciated it. I think they mostly do reservation only, but I made it in there both times as walk-in’s. I might come back again for drinks.

Not getting the hype about this place. Ordered a variety of different things and none of them were outstanding.
Addictive cabbage — it’s cabbage with sesame oil, people. get over it.
Chicken nanban — yes this one is pretty good. probably the only dish i would say i enjoyed thoroughly
Beef gut stew — just regular beef stew. where were the guts? all we had were beef chunks, no tripe, nothing special. also overly sweet.
beef tataki — good. but not fantastic. it was on the chewy side, but i guess for this price you can’t expect too much in terms of quality
Pork with garlic butter — good. but nothing special.
all in all, nothing wowed me or made me want to return. for the price, there should have been at least one item. so nope. you hipsters craving «authentic» food can have this one. i’ll take the ones with flavor.

I’ve read the review for this place in the New York Times and I just had to try it! A small restaurant that brings authentic japanese cooking to its tables.
I wanted to try the dishes that the NY times article had mentioned but the menu had changed a little since then.
It’s a hard to find this place so it’s very possible to miss. Look down for an Izakaya sign instead of up above a door. Suggestion: always good to make reservations! When I called for reservations I was told that there was a $ 35 min per person… interesting.
Very small place with a small staff. Bright lighting.
For drinks: cold sake! So good! Crisp, light, flowery, sweet. Had one glass of Tenkawa and Tatenokawa 50 sake goes very well with the addictive cabbage.
Small dishes of food or tapas for sharing!
— Addictive cabbage is pretty addictive haha. Must get!
— Mentaiko french fries are fresh like it just came out of the oven. Soft on the inside and crispy on the outside. Not oily. The sauce it comes with is really good.
— Curry Doria was pretty good. Like any other sweet japanese curry with a pinch of spiciness.
— Chicken Nanban is tender and love the sauce on top of it.
— Grilled Sanma was alright. It was on their daily special.
Overall Yummy! Definitely worth the sake, chicken nanban, addictive cabbage and Mentaiko french fries!

Cute, cozy spot. The chicken nanban is the most interesting item here, juicy bits of fried, dark meat chicken drenched in a creamy, tartar-​based sauce. It’s an interesting combination of cruncy, sweet and tangy. We also tried the Japanese jap chae style dish (salty), the curry (thick and flavorful), the beef tataki (not that notable) and a mackerel dish from the specials that was light, and a good complement to the rest of the meal.
All in all a pleasant meal that I don’t think I’ll ever repeat again.

I went out of my way to come to Izakaya and arrived at 10:20 pm on a Friday night. The staff informed us that they have completely sold out of food. I was pretty disappointed after walking so far to get here. They close at midnight, so they’re going to lose out on 2 hours’ worth of customer?
I haven’t written this place off and will be back again. Hopefully, there will be some food to actually review next time!

Love this place!
1. The addictive cabbage is addictive — salty and savory with just the right amount of umami!
2. The chicken nanban is rich — perfectly fried chicken covered in a thick tartar sauce, mmmmhmm!
3. The curry here is awesome — thick and flavorful and totally hits the spot on a chilly night!
4. The alcohol menu is on fleek (did I use that term correctly, Millennials?) — love that they have Kagua beer!
5. The owners (the girl and boy waiters) are adorable! They take the time to explain the menu (and the histories behind certain dishes) and give detailed recommendations. Their clothing choices are quirky and unique. Not a surprise given that they studied fashion and own a vintage clothing store in Brooklyn
So in short, go here for good food, drinks and the delightful owners.

Nice hole-​in-​the-​wall Japanese restaurant. They have limited seats, very personalized service and take reservations even on Fridays! The best dish was the Chicken nanban main dish! If you’re going as 2, order a bunch of tapas (we ordered 5) and 1 main course and sake. That should be just about right. Spent $ 50 ea.

Came here on a Tuesday night — made a reservation but upon arrival they said they did not had our reservation. It’s a small place with maybe 5 – 6 tables.
(??) Maybe the phone number through Unilocal is connected to another place (??)
Regardless, there was a big table that could accommodate 5 of us right away.
We came hungry and ordered the following, and I wrote * next to what I would recommend!
_*Addictive Cabbage– blanched cabbage with a sesame oil dressing, light.
_*Beef tataki — lightly seared beef, dress in a ponzu (?) or light tangy sauce
_*Mentaiko Omelet — fluffy egg roll (tamago-​like) with mentaiko egg inside.
_​Addictive Chicken — fried chicken on a bed of salas crispy
_​Sautee Boy Choy with pork (special) — baby green boy choy top with little bit of pork belly
_Today’s curry — vegetable curry with a ride of white rice
_*Buttered Fried Rice — garlic, chopped mushroom.
_*Beef & Pork Croquette — yummy, very moist
Japanese pork chop in garlic butter — I believe this was Kurobuta pork, but execution was very mediocre.
Everything is light in seasoning, but very tasty. Order a big bottle of sake and dinner for above + drink was about $ 48pp.

I actually thought this place was way overhyped for me. The food was tasty but extremely simple. Everything reminded me of home cooking. We tried the cold tofu appetizer, addictive cabbage, beef tataki, chicken nanban, and garlic butter mushroom fried rice. My absolute fave was the chicken nanban; it’s fried boneless small chicken pieces that comes in a delicious sauce. The addictive cabbage was good but I felt like I could have made it at home. The place is also packed and there can be a long wait for a table if you come at the wrong time.

We were so pleasantly surprised by izakaya! Due to a poorly-​planned Sunday evening nap time, we ended up dinnerless at 10 p.m. Our usual go-​to was closed, so we turned to Unilocal for suggestions. 4.5 stars is a good sign anywhere, so we came here.
It’s an unassuming little hole-​in-​the-​wall near alphabet city, sunken into a small stretch of lane peppered with other small foodie joints. To be honest, we expected to eat well but nothing fancy. The photocopied menu doesn’t say much about the amazing fare available. You’re best off asking the waitstaff for their top recommendation or what people order the most often — their obvious enthusiasm and intimate familiarity with the menu was very refreshing and got us very excited about our food!
We had the cold tofu, the beef sashimi, the omelet and the chicken nanban as well as the Kagua blanc beer. We were the only ones in the restaurant, so everything came out at the perfect pace — not too quick, not too slow. The tofu is dry-​aged for two days, so it has a custardy texture (the aging process allows the whey to naturally drain out). They top it with a sharp-​flavored leafy garnish in addition to fresh scallions with homemade dashi soy sauce. Mmm! The dashi was a little bit salty but it helped with the creamy tofu texture. I just dipped sparingly — no big deal.
As the waiter passionately explained, the raw beef (washu, I believe?) is a hybrid between Kobe and Angus cattle for a medium-​marbled fatty texture that isn’t too heavy afterward. It was scrumptious and didn’t even require any of the dipping sauce to taste delicious. I wrapped mine around some of the green scallions and left out the wasabi to enjoy the full beef flavor on my tongue. Mmm.
The chicken nanban was the juiciest bite of fried goodness I’ve ever had. It tastes like the chicken is marinated in the same salad dressing it comes with, and then lightly battered and fried. The ranchy-​tartare sauce was a little overwhelming for my personal taste, but you can easily scrape off any excess if you so choose. The salad was very fresh and light — the perfect complement to the chicken.
As for the kagua beer, it was very light with some unique piquant notes to it. My beer palate isn’t very refined so I can’t tell you from taste how it stood out; I’ll just rely on the waiter’s description of it being a Japanese-​flavored beer made in Belgium that sold out in Japan in two weeks — special water used for the brewing process, and some special Japanese ingredients (I believe yuzu citrus and a Japanese chili pepper?). Delicious and well worth the $ 12.
The little details, like very high-​quality disposable chopsticks, are what make this place a five-​star experience. Again, very pleasantly impressed — my expectations weren’t high based on appearances!

So I came here back on my birthday almost two months ago so bear with me while I remember this unique night out.
Overall, my friends and I had a very lovely experience here. The first thing I’ll say is that all of the food was pretty good. I just wasn’t really mindblown. The cabbage was yummy, the chicken nanbaan was okay, the wagyu beef sashimi was also fine, as was the beef guts stew. The tofu was super silky and some of the best I’ve had, and the pork (beef?) patty was the tastiest thing we ordered – full of spices and perfectly fried and rich. In the end, nothing stood out as being amazing, and everything really came out at such random times. The rice pudding dessert was the best part of the meal, don’t skip it!
In the end, I can’t discount this place because we had such a nice time. The waiter really explained things, and was very nice and professional– he recommended us a bottle of sake that we just loved. This place is definitely a different experience, and I’d recommend it if you’re looking for something funky and different. Just expect to pay a lot, cause you’re going to need to order at least 3 or so dishes per person.

WARNING: Do NOT come here if you’re looking for a quick in and out meal. You come here for an amazing, super authentic, incredible eating experience, and you should expect nothing less than this when you enter.
SHORT VERSION:
Come here, point at anything on the menu, and you will be mind blown by the quality and presentation of the dish you receive. Flavors are perfectly in balance and the owner of the restaurant takes his time to explain every dish to you when it comes out. Meant to be family style and between me and just one other person, we ordered 6 dishes (and both dessert dishes because yolo). They serve a beer called Kagua that is only licensed to certain restaurants and sold out within a couple weeks when it was introduced in Japan. Izakaya is ¹⁰⁄₁₀ a must try.
LONG VERSION:
Izakaya is phenomenal for so many reasons. When my friend first told me about it, I was expecting something extremely fancy and high end (like a nice sushi bar type of deal). Instead, I found myself tonight at this little hole in the wall-​esque shop. I honestly felt like I was sitting in someone’s cozy little hipster dining room.
The menus are adorable – each one looks hand written. My friend and I ordered the below and the owner came by to explain every dish when we received it:
Cold tofu – very traditional and simple dish. Cold tofu with scallions and a light soy sauce. The texture of the tofu here is incredible. It’s not the typical silky tofu served at many other restaurants. It’s more dense, yet very light.
Fried tofu – homemade fried tofu, and there’s not a drop of extra oil that would make you feel like it’s fried. The soy sauce is already cooked into the tofu as well and the radish topping is super good too.
Beef tataki – wow this was incredible! Tataki is a Japanese style of cooking where the meat is seared on the outside and left raw on the inside. The beef literally melts in your mouth and the sauce that is drizzled on the beef is also very light, not overpowering. The beef used is a wagyu beef that is a mix between Japanese and American beef so it is not too fatty. Super great!
Chicken nanban – I love chicken nanban with all my heart. Funny, since in Japan chicken nanban is considered as a sort of «peasant» food or street food. Ughhh so good, so good. The chicken is breaded and fried with a tartar-​style sauce. The chicken nanban here is a lot sweeter than the ones I’ve had elsewhere which gave an extra kick to the flavoring. The sauce itself was not heavy at all (I find it incredibly heavy at places like Ichibantei, for example) and overall the flavors complemented each other well. Came with a small salad and I happily gobbled up the tomato.
Beef and pork croquette – I’m normally not a fan of stuff like this (I’m not a big katsu fan, for example), but the breading was surprisingly light and the beef /​pork mixture was tasty. It comes with two sauces, the tonkatsu sauce and the same tartar-​like sauce that was on the chicken nanban. I really like the tonkatsu sauce, which is surprising, since most restaurants make it a bit too sour.
Skirt steak – THIS WAS LITERALLY THE BEST THING I’VE EVER HAD OMG. Same wagyu beef as the beef tataki, seasoned perfectly and cooked to a tender perfection. Please get in my belly.
Two desserts (red bean pudding and milk pudding) – these dessert dishes are deceptively large. We ordered both the desserts on the menu and I have no regrets (my waistline might argue differently). The red bean pudding is sweeter than the other one, but is incredibly light and almost kind of minty. The milk pudding is a bit on the creamier side, but I actually liked it more than the red bean. There were bits of orange peel in it too which added incredible flavor. All homemade too!
Kagua beer – I have to write something about this because this beer was actually very good. I only had a sip but if I had to order beer, I would get this. A Japanese craft brewer asked a Belgium beer company to brew a Japanese Belgium beer and Kagua was the brainchild of this operation. The beer is light and there’s a bit of a flowery taste to it. It pairs extremely well with the food and apparently the owner’s friend back in Japan asked him to ship back some of the beer since it sold out within a couple of weeks when it was introduced to Japan! Only a few restaurants have been granted the license to distribute the beer, and Izakaya is one of them.
Everything served at Izakaya is extremely well prepared. Ingredients are high quality and made with extra care. My friend was kind enough to treat me so I didn’t get to look at the total price, but the dishes average out to be probably around $ 12 each. I remember some were $ 8, the most expensive we got was probably $ 18. Total comes out to be pricey, but the entire meal was a 5 star experience.
Staff is so friendly and personable, chit chatting with my friend who just got back from Japan last month. It gets busy, the restaurant only seats maybe 20 so make reservations!

A friend of mine and I were in NYC for the day and was thinking of places to go for dinner. I had read a review of Izakaya in the NYtimes earlier that week and made a reservation to dine there.
The restaurant is a very small place with only a couple of places to sit. I HIGHLY recommend making a reservation before you go as many people were turned down while we were eating from the long list of reservations they had til 10 PM! When we got there, we were greeted by Mr. Kanayama. He came up to us and explained what an Izakaya was and his suggestions for how we should order.
My friend and I ordered a glass of plum sake first which was delicious. They made sure to describe the drink in detail to ensure that it was what we wanted. For appetizers, we ordered the Miso yam and addictive cabbage. Both were delicious. Miso yam was a bit unexpected as both my friend and I were imagining a soft sweet potato. However they are crunchy bite size pieces covered with a miso layer. The addictive cabbage was good (which is quite a big deal to someone who hates veggies). It had the perfect ratio of the different seasonings.
For the main course, we ordered the Japanese addictive chicken and Japanese old style pasta. The pasta was delicious and every bite had a nice covering of sauce. My friend did not like it as much however. The chicken may have been both of our favorites that evening. It was nice and hot and the fry on it was amazing. The flavors were so intense in every bite.
I highly recommend people to go try Izakaya. Make sure to get reservations beforehand. It is a bit pricey as the recommendation for ordering is an appetizer and a main course for each person that you can all share.

Came to Izakaya for a random Friday double date night with friends, not really knowing what to expect. I hadn’t done a lot of research, so I was expecting maybe some yakitori and some fried stuff, not a tour de force of flavors and ingredients that it turned out to be.
As I’m sure many other reviews, and even the NY Times now, have said, you are strongly encouraged to start with the addictive cabbage. Mr. Kanayama, the soft spoken part owner and the interestingly outfitted man at the front of the house, explained that one would be able to judge the quality of a restaurant by ordering its simplest item. The cabbage, uncooked, was marinated in sesame oil and mirin, resulting in a semi cooked texture and taste.
Between my friends and I, we ordered about ²⁄₃ of the menu and got to taste a good spectrum of what the restaurant had to offer. Rather than say that everything was good, which it was indeed, I’ll highlight my favorites:
— The Beef Guts Stew — Never would I have thought of myself as a person who liked eating cuts of internal organs, but if I had Izakaya’s beef guts stew for dinner every day, I would be satisfied and ask for nothing else. The stew had a bit of unctuousness that told you that tendon and cartilage had dissolved into the broth, and the pieces of meat each had a different texture and bounce. I would have liked to have just ordered this one for myself and poured it over rice like a giant curry.
— The Chicken Nanban — Mr. Kanayama steered us towards this dish over the regular fried chicken. He explained that this was topped with a homemade tartar sauce and was a hugely popular choice. In case anyone has any doubts about the combination of fried chicken and tartar sauce, I would say that they should cast it away when dining here. The chicken, freshly fried and super hot, topped with the melty tartar sauce, melts into your mouth and you have to swirl it around to stop your tongue from burning. As that happens, it gets coated in the wonderful sauce and you try to find some way to gulp it down without hurting yourself. And then you repeat, stomach overriding the slightly painful lesson that you just learned.
We had a great time here, and I consider myself lucky to have been here before the restaurant enters into über popular status. The vibe was great, there wasn’t a ton of people waiting and looking over my shoulder as I ate, and we just had a good time without worrying about being timed out at the table. I’d love to come here several more times before the wait becomes 2 hrs long.

What’s the name of this place again? «Izakaya.» No, I know that’s the type of establishment but what’s the real name of the restaurant? Izakaya. Well then, you might as well call it «Japanese pub.» Ever so subtle, it’s aptly named for its simplicity yet holds weight on its own. One of the owners, Yudai Kanayama, who also happens to be one of the most informative waiters ever, told us to order an «addictive cabbage» to test the waters. «If a simple dish can be pulled off successfully, you will have confidence in the more complex dishes.» Whoa, philosophical moment there. And that’s what Izakaya does – comfort food but dressed up in home-​made sauces, hearty portions, and meat flown in from the rising east. The cabbage was eaten and great sakura blossoms, you had me sold. With an open heart and an empty stomach, Itadakimasu!
Start your order with a bottle of sake– Tatenokawa which the owner highly recommended (smooth and crisp). We ordered a whole bunch but here are some of the highlights:
1) Beef Guts Stew: Yep, you heard it right. It’s different parts of the beef to show that no parts go undone. The stew was hearty and just screamed comfort food. As a person who rarely eats the innards, even I recommend this dish.
2) Japanese Old Style Pasta: I read that the Chef had experience with Italian cuisine and it shows, pasta was al-​dente and flavorful. The difference is that it’s cooked with ketchup and topped with a fried runny egg. Delish.
3) Japanese Pork Curry: you can never go wrong with Japanese curry but this was insanely good. Sweet and just a subtle hint of spice, this dish was a major compliment to white rice. In fact, after I ate all the rice, I just started slurping the sauce by itself; it was that good.
4) Chicken Nanban: not your average fried chicken. Battered ever so lightly, the chicken didn’t feel smothered in dough and had a hint of sweet vinegar with home-​made tarter sauce. Wowzers, it was good.
When you think of most Izakayas, you may think super casual and rowdy bar-​like setting. While the ambiance is clearly casual, the service and the food brings it up to a whole new level. Service was impeccable with each dish explained in detail. The dishes were reasonably portioned. And the belly has been tamed with satisfaction. I may have just found my «Izakaya.»

I don’t think you can really go wrong with anything on this menu. All of the dressings and sauces are made in house and all of the meat (chicken, pork, beef) is flown in from Japan. It’s really good quality food, made very well, for a very reasonable price.
Normally, at an Izakaya, I think of alcohol (usually beer) and small plates of food — usually «something raw, something pickled, something fried, and something simmered.» Here, we ordered a bottle of sake (the Tate no kawa, a jyunmai daiginjyou), and tried both the cassis orange and cassis oolong tea cocktails (to be honest, I don’t recommend either if you don’t like sweet, fruity, or tea flavored drinks), and most of the menu. We couldn’t help it. The food was so good, we just kept wanting more.
I particularly recommend the Japanese Pork Curry, the Beef Gut Stew, the Japanese Old Style Pasta (Ketchup) and the Chicken Nanban, Housemade Beef and Pork Croquette, and of course the addictive cabbage. What am I saying? Just order it all.
The Japanese Pork Curry dish made me never want to get curry anywhere else — it had such a deep, hearty flavor, and I just wanted 3 more bowls of rice so I could soak up all of that delicious curry after all the meat was gone.
I felt similarly about the Beef Gut Stew, which is made with beef throat, heart, tendon, and two other types that I can’t remember right now. What I do remember though, is that this dish was the perfect balance of savory but with a hint of sweetness that just makes you want to eat every last bit of it. The curry was thick but this stew had almost a broth like consistency.
If you’re a fan of fried chicken, try the Chicken Nanban. Even though it’s fried, the batter is only mildly crispy and slightly sweet, and the meat inside so tender, soft, and flavorful that it almost felt like they simmered it beforehand. With the house made tar tar sauce, well, this dish just makes you want to come back for more.
I could really go on and on, but I think you get my gist.
On top of it all, the service here is top notch and the ambiance relaxed and casual without the usual rowdiness of an izakaya. I almost don’t want to talk about it because I want it to stay that way.
The waiter was super informative and came out to describe every dish in detail and also provided a lot of recommendations that were all spot on. This feels like a place that cares about not just their food, but you, as well.
Well worth trying.