Small plates.
Big nights.
Charcoal-grilled yakitori, steaming donburi, and cold Asahi — right when you need it.
Eat well.
Share everything.
Every dish is built for the table — pass it left, argue over the last piece, order another.
Tsukune
$12Chicken meatball skewers, tare glaze, soft-boiled egg, shichimi
Negima Yakitori
$10Chicken thigh & scallion, binchōtan charcoal, salt or tare
Karaage
$14Double-fried chicken thigh, kewpie mayo, sudachi, pickled daikon
Chashu Donburi
$18Braised pork belly over steamed rice, soft egg, pickled ginger, nori
Asahi Draft
$8Super dry lager, 16oz, ice-cold pour, the only way to start
Pan-Fried Gyoza
$11Pork & cabbage, crispy bottom, ponzu dipping sauce, 6 pieces
Salmon Ikura Don
$22Sashimi-grade salmon, salmon roe, cucumber, sesame, dashi broth on the side
Suntory Highball
$13Suntory Toki whisky, chilled sparkling water, lemon peel, tall glass
Edamame
$6Salted, steamed in-shell, maldon sea salt, that's it, perfect
Beef Tan
$16Thinly sliced beef tongue, lemon salt, shiso, charcoal-kissed
Tonkotsu Ramen
$19Rich pork bone broth, chashu, soft egg, bamboo, nori, green onion
Junmai Sake
$16Warm or cold, house-selected Niigata junmai, ceramic tokkuri
Matsutake
Robata.
Wild matsutake mushrooms from Kyoto, grilled over binchōtan with dashi butter and yuzu kosho. Available while they last.
The people who
never left.
A neighborhood spot earns its name one Thursday night at a time.
I've been coming every Thursday for two years. The tsukune is why. The highball is why I stay until close.
Marcus Webb
Graphic Designer
We bring everyone here for birthdays. The corner booth fits eight. The karaage plate never makes it to the second person.
Yuki Tanaka
Product Manager
Best ramen in the neighborhood. Not the loudest claim but the truest one — the broth takes two days.
Priya Nair
Architect
2019
Opened
40+
Dishes on menu
8pm
When it gets good
0
Bad nights
The table's
waiting.
Walk-ins always welcome. Reserve for groups of four or more, or when you want the corner booth on a Friday.