Time Out says
A neighbourhood izakaya that serves a mixture of Japanese and other world ingredients to make flavoursome dishes. The menu has been bolstered in the summer of 2020 to include new entries like the roasted dashi bacon ($110), which takes over two weeks to make in a process that sees the pork marinated and smoked over cherry blossom wood and then dried for ten days before being grilled and served on grated daikon.
There's also renkon katsu ($170), which comprises two takes on a lotus root patty: one that is mustard-based and edamame-studded, and one version packed with sweet shrimp, scallops and salted shiso. For dessert, the koji rice pudding ($80) is a must-try. Made with fermented koji (an ingredient which is used in the production of Japanese sake and gives it much of its flavour) sourced directly from the Masumi brewery in Nagano prefecture, the dish is prepared traditionally and served with seasonal, smoked peaches. A drizzle of oak-aged Rihakyu hon mirin is added to complete the dish.