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Chef and owner Kazu Fukumoto embarked on an ambitious undertaking by incorporating an izakaya concept (which he defines as a “Japanese gastropub”) with yakitori (binchotan grilled skewers) and Edomae sushi that showcases top-notch fish. The chic saké-centric hangout is a go-to for unconventional eats like house-made tofu, firefly squid, and even grilled chicken butts.
This article appears in May 6 • 2016.
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