The easy-going and welcoming destination, helmed by chef Hamish Brown, serves up a contemporary robatayaki (fireside-cooking) menu alongside salads, Nigaki (new style sushi) and hot dishes. The large, industrial-chic space houses several individual or communal tables, as well as plenty of seats by the open kitchen bar.A full wine, beer, sake selection and six signature cocktails on tap round out the dining experience.
A Japanese feast in the Arts District
Robert dishes include baby back pork ribs, chili, Japanese whisky glaze; whole tiger prawns, garlic, lemon sansho; and prime beef short rib, peanut chili oil, scallions
Inko Spritz: watermelon, aperol, yuzu, sparkling wine