Open late Fri.-Sat.
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Kome Restaurant Review: Takehiro (Také) and Kayo Asazu opened Komé to offer the home-style cooking of their native Japan. Dinner is presented izakaya (essentially Japanese tapas) style. Tsukune --- a mini chicken patty ground with lotus root and tare --- is the star of the yakitori chicken trio. Tako-wasa presents small bits of raw octopus tentacles blended with wasabi, and delicately topped with a raw quail egg. Whisking the tiny egg into the small bowl creates a surprisingly rich decadence. Octopus dumplings (takoyaki) are a must-try. Komé, which is the Japanese name for rice, also serves quality sushi at reasonable prices. And do save room for a piece of cheesecake made with saké kasu, the byproduct of saké production. The wood-crafted restaurant is humble yet refined. Longtime friends of the Asazus came from Japan to transform the average room into a cozy, modernist treat. Space is tight, so the atmosphere borders on boisterous. Service is attentive and can be quick, so let the staff know if you want to take your time.