East Austin, Austin · restaurant
Yakitori grilled over Japanese charcoal is the main draw here. Chicken thighs glazed in tare, pork belly, king salmon, all cooked over an open grill that anchors the whole room. The menu stretches from monkfish liver and sashimi to karaage and wagyu bento, sitting somewhere between a true izakaya and East Austin’s most ambitious bar food depending on how you order. Set in the Corazon complex, it’s the kind of place where a good portion of the tables are regulars who already know exactly what they’re getting.
Skewer marinated 48 hours in miso and sake paste and grilled over Japanese binchotan charcoal
Charcoal-grilled chicken meatball skewer, crispy outside, juicy inside.
Assorted sashimi sampler.
Spaghetti with sea urchin cream and salmon roe—rich and oceanic
Wagyu beef yakiniku, capsicum, and tamagoyaki.