A somewhat rustic gobo kinpira - simmered burdock root with carrot, sweeten soy sauce, sesame and a hint of chilli.
I like the takoyaki - very lightly crisp on the surface, beneath that a soft, gooey-ness that finishes with a chunk of octopus whose tenderness varied slightly from piece to piece. The usual dressing of bonito flakes and mayo.
The chicken meatball, tsukune, was decent, but not as refined as the version at Kikuchi.
Had a soft spot for the aki special, a sushi of grilled mackeral (nice level of intrinsic oilyness in the fish, good flavour), pressed into good rice (ever so slightly sweet and vinegary) -- somewhat like the kansai-style pressed sushi, molded into a block and then sliced.
Dorayaki, puffy small pancakes sandwiching sweet red bean/adzuki paste and chestnut, was likeable but not out of this world.
On the whole a pleasant and satisfying experience even if not the absolute best of its kind.
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