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We are an izakaya serving upscale Japanese bar food. We serve small plates, designed for sharing. We source our meat and produce from purveyors we know and trust. In season, 80% of our produce is local organic, including some that we also grow across the street. Fresh ingredients are emphasized in all our preparations. We make our own desserts, ice cream, and pickles in house. Because we're a thousand miles from the ocean, there is no seafood on the menu, but we do offer daily specials of what has flown in that day.
Many items on the menu are gluten free and/or vegetarian/vegan. Our soy and tamari are non-GMO. Please inform your server of any dietary restrictions.
Heading up the kitchen is Kiko Rodriguez, a talented young chef who came to us from La Boca and Taberna, both of which serve tapas--the Spanish equivalent of izakaya fare. Kiko likes to mix up the cultures and flavors of Japan, Spain, and his native Veracruz.
Supervising our adult beverage program is Deborah Fleig, one of fewer than 40 female master sake sommeliers in the world, importer of fine sake to the US--a woman with a truly amazing palate.