6/6/2023 0 Comments Izakaya by Mark RobinsonIt is the sweetest, firmest tomato I have eaten. I sip my Harushika (Spring Deer) sake (about $6) poured by Takahashi so that the liquor overflows the glass into the fist-sized cedar box that holds it, then tuck in to the tomato with my chopsticks. But fire up the master on his favourite topic of food, and you realise why the décor is not an issue. With its bare, L-shaped counter that seats only 12, fronting a dim, open kitchen an arm span wide, Hiro is defiantly austere. A train thunders overhead, and the four hanging light-bulbs seem to quiver on their grimy cords. In the narrow, izakaya pub-restaurant called Hiro, squeezed under the railway arches in Nakameguro, south-west central Tokyo, shop master Kuni Takahashi slices a tomato into eighths and serves it to me on a bed of ice-cubes in a round bowl. It's where locals go to relax, celebrate and savour some of the world's finest cuisine The tapas bar meets the local pub at Japan's izakaya.
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