After opening his pocket-sized Japanese bistro, chef Katsuaki Okiyama spread his wings and set up this zen soba joint. As true fans will know, these buckwheat noodles come in a hot or cold broth. In a wonderful wood-panelled room, with concrete floors and an open kitchen/bar, skillful chefs orchestrate simple, heady soups. A prime example is the tsukimi soba, a hot fragrant fish-based broth topped with a soft-boiled egg. During lunchtimes, an additional €5 gets you a Japanese basil salad and grilled chicken – perfectly crusted and cooked to perfection. Desserts are equally simple and effective, such as the green tea and black sesame ice cream. At night, sharper dishes take to the stage: sake-steamed clams and miso rolled pork salad. To drink, there’s Kirin beer, a concise, well-thought out wine list and roasted green tea.
TRANSLATION: MEGAN CARNEGIE