December 4, 2012
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| Kanto-daki broth: Light salt and dashi broth based oden - 3 Mochi tofu bag - 3 J's comment > better than the ones in Lawson in Honolulu! |
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| Ton Toro: Sea salt grilled pork cheek with yuzu ponzu - 2+ |
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| Agedashi mozzarella: Deep-fried tempura battered mozzarella cheese in a kanto-daki broth topped with green onion and dried seaweed - 2 |
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| Miso-oden broth: Rich haccho-miso based broth oden - 2 Mochi tofu bag - 3 Fried tofu - 2 Free range egg - 2 |
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| Miso kakuni: Haccho-miso stewed pork belly with half-boiled egg - 2 |
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| Unagi nuku-sushi: Steamed sushi in a traditional steamer, topped with BBQ eel and sliced omelet, served with dried seaweed and pepper - 2 |
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| Sockeye salmon oshi-sushi: A block shaped, lightly seared, Cajun spiced sockeye salmon sushi topped with sliced onion, grated horseradish and ponzu - 1 J's comment > rice too hard, not enough salmon in proportion to the rice. Miku much better. |
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| Kabocha pudding: Baked Japanese pumpkin pudding with caramel - 2 |
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| Last Samurai: Sho-chu, ramune, sour plum and shiso herb - 2 |
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| Ramune - 2 |
Tokyo Mojito: Sake, ramune, mint and lime - 2
J's comment > sorry, no pic
Labels: chain, downtown, izakaya, japanese
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