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  • Came here for dinner and as mentioned before you definitely want to make reservations ahead of time since they are very small. You can do so on OpenTable or call in for more than 4 people. We started with the seared foie gras with fig balsamic jam and the chicken karaage (on special). the foie gras was a bit confusing, the jam was a sweet and the foie gras was very rich. There was a small salad with mixed greens and some orange slices on the side. Overall this dish was very confusing and we really wished there was some kind of bread or a better vessel for the foie gras. The fried chicken was great, barely any batter and was hot and fresh. It came with a basil aioli/cream on the side which went great after squirting some lemon on top to finish. We shared family style with two duck Nanban bowls (one with gnocchi and one with noodles), tagliatelle with sausage in rose sauce, campanelle with wagyu meat sauce and aglio olio linguine with crab and shrimp topped with tobiko (on special). The Nanban gnocchi bowls were my favorite in terms of what fusion should be. We got the spice on the side and it provided a great contrast to the amazing dashi based broth. The broth was sweet, salty, spicy and packed with umami. The gnocchi was light and pillowy. Did I mention how good the broth was? The tagliatelle was good and tasted like Italian sausage pasta. Nothing outstanding, but definitely a tasty dish. But for me it was missing the fusion twist. Same with the Campanelle which was also delicious (basically bolognese sauce using Wagyu beef). The aglio olio seafood linguine was very good. It incorporated some fusion elements (tobiko) which popped and provided a pleasant fishy aftertaste. There was also broccoli was was an interesting element that was aesthetically pleasing, offering a contrast to the tobiko. All the pastas were cooked perfectly in terms of bite and salt. Everything was great, would come back to chug a bucket of that Nanban broth. They also provided great service and also walk you out the door which is unique.
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