Bar open late Tues. & Sat.
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Miso Izakaya Restaurant Review: Exemplifying cultural integration, chef-owner Guy Wong grew up in Sandy Springs, graduated high school in suburban Atlanta, and studied culinary arts in Japan. Returning to Atlanta, Wong brought with him the concept of the izakaya, a type of Japanese pub where small plates, convivial after-work conversation and drinks are the bill of fare. Pair some sushi with saké and cocktails based on shochu, a grain-based spirit (cucumber and lemon grass is particularly refreshing). Small plates change regularly, but target anything highlighting seafood. Wong is at his best when he's having fun: think tempura-fried corn with green tea salt. We find his miso soup a lot less salty than others around town, more delicate and soothing. He sources locally produced raw materials, as evidenced in his twice-fried chicken nuggets made from local pasture-raised poultry. There is a nod of a wine list, but it would be a mistake not to have one of the aforementioned beverages or at least an imported Japanese beer, some of which are artisan. Taria Camerino prepares house-made ice creams and sorbets --- some with Asian-inspired flavors --- and such treats as Japanese cheesecake, which is less custardy than American versions and has a plum base.