I was pleasantly surprised to find such an amazing Japanese restaurant during my trip!

We ordered three dishes. The first one, Chawanmushi, was absolutely outstanding — the egg was incredibly delicate and silky, topped with dashi, fish, and a hint of yuzu. It was so flavorful and 鲜umami-rich! We were starving and finished it in no time — easily the best dish of the day. I can still taste that incredible umami lingering on my palate.

The fried chicken was also excellent — crispy on the outside, juicy and tender on the inside. It must be fresh chicken. I especially loved the seasoning on top.

Gindara Misoyaki was fresh and perfectly prepared. I really liked how they handled the fish skin — it seemed to be either fried or grilled, then topped with a bit of chili powder, which removed any fishy taste.

The only small downside was that the sauce underneath the fish was a bit too sour for my taste. It might be better if the sauce were served on the side instead of being placed directly under the fish.

If I get the chance next time, I would definitely make a reservation to try their grilled dishes!

I don’t know about the summer peak season, but I’ll start by saying this is not the kind of restaurant worth giving your credit card number and replying to a confirmation text just to make a reservation. It feels like a place at a crossroads between casual dining and fine dining, but it is not run by Japanese owners. Instead, it seems designed to create a nice atmosphere for special occasions while using pairings as an excuse to raise the average check price. My impression is that perhaps someone who once worked at a Michelin‑guide restaurant in the nearby Elk area is involved, or at least trying to emulate that style.
First of all, they don’t serve draft beer, which is the basic of any izakaya. In Japan, people usually start with draft beer, and once the mood sets in, they order sake or shochu to go with small dishes. Since only canned beer was available, I didn’t drink alcohol at all. Selling only canned beer—which is easy to manage and requires little effort—shows the operator’s convenience‑first mindset. That’s the first reason this is not a good restaurant.
The second reason is the food. For Americans, tempura coated with starch or glutinous rice flour might feel novel, but this is actually one of the most common basics of any izakaya, because it pairs well with beer and other drinks and helps sales. However, the tempura here was poorly executed: the oil temperature was too low when cooking began, and even after refrying, the pieces were greasy and heavy with oil. The menu overall consisted only of dishes that are easy to prepare and manage. I was so disappointed that I went elsewhere for a second dinner.
On top of that, they automatically add a 20% service charge.
Reading the reviews, you might expect a lot, and for people with limited experience this place might seem impressive. But by my standards, I cannot recommend it at all. Including myself, there were only three tables of guests that evening. Please take this into consideration. And one more thing I forgot to mention: never order the curry dish. It tastes worse than instant curry.