Izakaya Hiro

So much to love here. The relaxed environment, good music, and mix of dishes and sake.

Spring represented in fresh wakame and nano hana rape blossoms with a vinegar miso dressing,

shirauo icefish fried and sprinkled with a nori salt,

seri dropwort with pork hotpot. Chef grills chicken, mackerel

and nagaimo mountain potatoes over charcoal.

Grilled mackerel.

Also stingray jerky grilled and served with mayonnaise. Chef recommends adding shichimi seven spice to the mayo.🥰

Charcoal grilled chicken.

Chicken katsu

We enjoyed a flight of sake including a spring sake and a #shochu infused with #yuzu.

Chef Satoshi goes each summer to Durham, North Carolina to do a pop-up with our dear friends at @dashiramen. If you go, tell chef that Yukari sent you. Reservations recommended.

Hiro
Tokyo-to, Meguro-ku, Kami-Meguro 3-14-5, 3rd floor