An open kitchen built around custom wood-fired ovens and a bar counter that is the hardest seat in the city to get. Australian-style barbecue with a fine-diner's precision — the snacks alone justify the wait. Come solo and eat at the pass; watching the fire is half the meal.
K·ASEAL
“A four-tonne oven and total control. Sit at the counter or don't bother.”
Kenji Arai
chef-owner, two-Michelin kaiseki (Kyoto), retired
Anonymous visit · Solo counter
Taste★★★
Value★★★
Location★★★
Experience★★★
Overall★★★