Why did I love this place so much? Because it’s so cool! Tucked behind Churchill’s you can only find it if you know what you are looking for. Here’s a hint: Red Light (District). More cool, the hostess was wearing thick rimmed black glasses and a green onsy; oh, and her hair was messed up – like all over her face. Not sure if I loved the look or felt perturbed.
There are no reservations or phone number. The room is small, and very warm – think dining in someone’s home, but they live in a garage with neon lights and have an awesome bar. We put our names down and, even though there were two available seats at the bar went to grab a drink at Churchills. And guess what happened? The moment we order our drinks they called us and said, “we have a table.” And guess what? IT JUST HAPPENED TO BE THE SAME TWO SEATS AT THE BAR.
Okay, so here’s the story about the food. Most dishes are pure savory decadence: OYSTERS in citrus ponzu and black tobiko and a SUSHI BOMB built by surrounding sushi rice, raw uni (sea urchin) and nori with delicately thin crisp chicken skin housing the explosive Ikura (salmon roe) inside.
Other good choices include: NOTO deviled EGGS, slathered in Ikura, powered Nori, picked chilies – the crunchy chicken skins add salty texture to break the richness; a block of ENOKI held intact with dulcified miso butter, ponzu and scallions. Another big trend I’ve noticed is torched salmon. By torching the fish it caramelizes its sweetness and gives the protein a mellow creamy flavour. So, order SALMON ABURI (sushi rice, tobiko, scallions)!
These last two dishes fall into the sounds-good-but-tastes-bad category. HAMACHI TARTARE drowns in a caustic soup of ponzu and cilantro. DYNO WINGS (supposedly a favourite) are dry, dry like the Sahara desert. How can this be? It’s a giant chicken wing stuffed with pork, coated in a treacly black sauce drizzled with Kewpie mayo! Two of the most greasiest food items known to man – and they’ve managed to dry them out?!?! This dish is a total fail.