Izakaya Torae Torae Awards

Izakaya Torae Torae Restaurant Review:

Walk into Izakaya Torae Torae, take in the wood-paneled walls and modern artwork, and pull up a chair at the sushi counter, if you can snag a seat. Reservations are recommended at this casual izakaya by Hide Yoshimoto, formerly at Doraku. Some of the rolls, such as the Red Dragon Roll, recall the classic hits from his former employer; however, creativity and experimentation are constantly at play at Torae Torae, where chef Hide carefully chooses his sources for the best seafood, pork and produce. Natural, free-range Jidori chicken is used for izakaya fare such as karaage, also offered in a curry-spiced version. Seafood shooters come packed with flavorful raw oyster, uni, ikura and a quail egg splashed with a crisp ponzu sauce. Omakase sashimi or nigiri platters can be customized based on the size of your party and the amount you'd like to spend. For a non-seafood option, we recommend the pork belly kakuni don, a soy-braised portion of free-range pork belly served over hot rice with a slow-cooked egg to break over the top. If in doubt, look to the specials board. Wine, saké, shochu and draft beer are available.