We went to the izakaya for dinner. Traditionally, you go to an izakaya to “drink first, eat later”. Chisou has an extensive sake selection which includes really good ones like Koto sen-nen (exclusively imported for the restaurant) and Daishichi Houreki. They also offer Japanese beer, decent whisky from the Suntory distillery (Yamazaki 18 goes for £24 a pop) and shochu.
Like traditional izakayas we were given oshibori (wet towels) to cleanse our hands from germs followed by a small appetizer of tsukemono (pickled veg).
We started with the Chef’s selection of three types of sashimi (£19.90). It was the basic triumvirate of maguro (tuna), sake (salmon) & suzuki (sea bass). Each type tasted fresh and sweet, although admittedly I’ve had better from the likes of Roka and Dozo in London as well as Tatsuya and Wasabi Tei in Singapore.
From the robata, we ordered some beef wagyu skewers which came glazed in what seemed like a sweet soy sauce. I thought the flavour was good on this dish, except the beef was overcooked.
The fillet of gindara in miso paste (£19.50) was cooked nicely. Although it’s incomparable to my favourite Roka’s signature dish, it’s a good enough – and cheaper – alternative.