Had a read thru the other reviews and wouldn’t differ much in opinion. I read about the place and wanted to give it a go. For omakase, it’s as genuine as it gets for the selection and quality. The ingredients and preparation tell me it’s not for the under-trained. Uni sashimi the soy based items and even the dashi was of real quality. The Chef is extremely engaging and accommodating. And my takeaway from the drinks philosophy is, it’s seasonal and similar to the food, unique. It’s not cheap and rare. I loved the selection of rare whisky but am not too fussed w sake. So go with what you know and obviously ask. The experience was engaging as we learnt more abt what we had. Gokoru is their izakaya version (soon to be established) and we were privy to the soft opening. Safe to say the quality is consistent. Most of all, the willingness of the chef to be accommodating and serious about ensuring you understand her need to maintain the quality, diversification of seasonality, attention to preparation and selected drinks. Try the basic omakase, and if not sure ask and engage. You won’t be disappointed... we are looking forward to the next visit (even if she put a small table and stool outside for us!)
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