Salt + Charcoal
Jiro Iida (Aburiya Kinnosuke) wields fire and salt to boost locally sourced produce, Wagyu beef and imported catches (Scottish salmon, Madagascar prawns) at his robata-focused den. Using a traditional Japanese charcoal grill, he slow-roasts whole fish, tsukune (chicken meatballs) and even skewered gizzards over glowing imported oak coals. “Nature makes the ingredients,” he says. “Salt and charcoal make them delicious.” For each fired dish, he chooses an array of salts, including Japan’s preferred umi no ko from the Goto Islands. Off the embers, Iida offers house-made tofu, sashimi and a slew of salads (kale Caesar, seaweed) from his open kitchen. At the bar, the namesake margarita is sprinkled with charcoal-infused salt and a dash of jalapeño, while sake and shochu selections, along with the wine list, are chosen by a sommelier.
Venue says: “From February 20th to March 19th we will be providing a complimentary sample of our signature Dry Aged Beef Steak from our new menu!”