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A lot to like right here. The relaxed atmosphere, good music, and mixture of dishes and sake.
Spring represented in contemporary wakame and nano hana rape blossoms with a vinegar miso dressing,
shirauo icefish fried and sprinkled with a nori salt,
seri dropwort with pork hotpot. Chef grills hen, mackerel
and nagaimo mountain potatoes over charcoal.
Additionally stingray jerky grilled and served with mayonnaise. Chef recommends including shichimi seven spice to the mayo.
Charcoal grilled hen.
We loved a flight of sake together with a spring sake and a #shochu infused with #yuzu.
Chef Satoshi goes every summer season to Durham, North Carolina to do a pop-up with our pricey mates at @dashiramen. If you happen to go, inform chef that Yukari despatched you. Reservations really helpful.
Hiro
Tokyo-to, Meguro-ku, Kami-Meguro 3-14-5, third ground
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