

6
"A low-lit natural-wine hideaway tucked into a railway arch where a master sommelier presides over a horseshoe bar and an idiosyncratic low-intervention bottle list. The food skews homestyle Japanese—sake-steamed mussels, grilled onigiri in dashi, a monkfish hot pot—and pairs strikingly well with earthy Gamay and other offbeat pours, making it a focused, umami-rich alternative to more conventional wine-bar fare." - ByAmiel Stanek