01 / ABOUT THE PLACE
About this place
The smoked rare beef comes with a little theatre: lift the lid and smoke billows out. The dish pairs wagyu with house-made sauce and egg yolk. Some diners have chosen to sear the beef with a burner at the table. Leave it rare or brown the surface—the choice is part of the appeal of this signature dish.
For a few dishes to share, try the daily assortment of smoked foods. Diners have reported finding bacon, sausage, salmon, cheese, egg and edamame on the platter, making it a chance to compare different kinds of smoked food. The selection changes daily, so it can be a good place to start if you are not sure what to order. Smaller bites include smoked eggs, smoked cheese and smoked nuts.
To turn the smoked dishes into a more substantial Italian-style meal, look to the pasta and pizza. Diners describe the smoked mentaiko cream pasta as a combination of smoky aroma, rich cream and the texture of mentaiko roe. The smoked pizzas include Margherita and four-cheese varieties; some diners also single out the crisp, flaky pastry base. One diner enjoyed the smoked whitebait ajillo on baguette, making it a promising dish to share during the meal.
Drinks include smoked lemon sour and Smoke Highball, extending the smoky theme to the glass. For dessert, there is smoked nama chocolate and smoked soy sauce ice cream. One diner who finished with the smoked nama chocolate remarked on its smooth texture and lingering smoky finish.
Options range from a drink and a dish at the counter to group dining in a private room. Reservations are available.
