San Francisco-Financial District
May 11, 2018
This elegant new Japanese spot from the Michael Mina group offers a modern approach to izakaya cuisine. On the cocktail front, bar manager Carlo Splendorini has created a drinks menu that blends East and West. The Japanese influence is considerable and the venue boasts a vast Japanese whisky collection as well as drinks which are served with various shapes and cuts of ice. They also offer a whisky pairing service where certain dishes are served with a particular whisky to highlight the specific flavours. The menu includes a wide range of izakaya-style skewers, sushi (the sea urchin in particular is a winner), miso black cod, and tasty hand rolls while cocktails include the Tomoe Gozen, a complex blend of Hakushu 12 yr whiskey, coriander liqueur, Fernet Branca, and a dash of lavender served in tall-stemmed glass, a layered drink that rewards with every sip. Prices aren’t cheap, but for dinks and cooking of this standard that’s to be expected.