There’s no sushi or sashimi at this Japanese restaurant. It’s an Izakata, we’re told – a concept typical of bars and small establishments in Tokyo that serve small plates with drinks. You won’t miss the maki rolls here, though.
The Chicken Karaage Bao comes in the fluffiest bao in town, with perfectly cooked chicken, chunks of beetroot and a yuzu kasundi mayo. Prawn gyoza pairs well with the yuzu citrus chili oil that’s on your table. Chef Lakhan Jethani’s wizardry when it comes to cooking meat is evident in the yakitori platter – pick from chicken thigh, inner thigh, leg, breast, heart, liver and more. Every single skewer is cooked to perfection and paired with a different sauce – there’s something for every kind of palate here. Cold Noodle Salad uses house-made ramen noodles, served simply with fresh vegetables and a restrained sesame miso dressing.
Hot pot and ramen options might look enticing, but Jethani’s suggestion of the Lobster and Spicy Miso Donburi is spot-on. The portion is wholesome, with plenty of meat. Lotus root chips add a welcome crunch. If the taste of miso is something you prefer in minimal doses, a dash of the aforementioned chili oil will sort you out.
Leave space for dessert, which looks as good as it tastes. The Chocolate Zen, an ode to the zen gardens of Japan has a sphere of sinful single origin Madagascar chocolate with strawberry confit, and textures of sesame as accompaniments.