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They're pretty generous with the beef slices, which were pretty thinly cut and soft - except that they were q fatty so depends on your preference for meat. The sauce here was also much less compared to the Unatama don so it might be drier at some parts.
This reminded of oyakodon because of the sweet saucey flavours, which I personally like. Unagi was q eh as it was thick but not as soft as I'd have liked.
Deep fried tofu soaked in mirin based soya sauce, agedashi tofu is one of my must haves at izakayas. I love the spread of options at taan iza-bar, with some dishes being fusions of Korean and Japanese elements. This modern bar executes food decently well, and I haven’t really been disappointed. Though I do miss their soft tofu stew- which I think they took it off their menu🥲 Nonetheless, this tofu was one appetising side.
Rate:🌟🌟🌟🌟
The chicken nanban was fried to crispy and with just the perfect amount of oiliness, and served piping hot. Ultra delightful especially when paired with the creamy tartare sauce.
Rate:🌟🌟🌟🌟
6 pieces of scallops baked with mentaiko and mozzarella cheese. Pure excitement when the chewy and stringy cheese has a never ending pull. Really yummy and creamy with the mentaiko but as with all such dishes — remember to share lest you’ll get sick of it fast.
Rate:🌟🌟🌟🌟
Delicious clams that were stir fried to give a tinge of spiciness! This is truly a delight for clam lovers.
Rate:🌟🌟🌟🌟
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