They do a special event once a month and the theme was Izakaya this month. Andy Husband has been hitting a lot of Izakaya places across the country and got some inspiration from them.
Favorites were the ramen which took 3 days to make and the green tea flan. The sea bass was unfortunately slightly undercooked so we had to scrape the flesh off the bones. And the "mochi" at the end was really weird.
The rest was interesting including a yuzu marinated fluke for an amuse bouche and some hors d'oeuvres that I didn't take photos of...
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