

5

"A homey offshoot inspired by kaisendon traditions that serves hefty 45-gram portions of ikura marinated in soy and mirin so the eggs season the seafood beneath with sweet-and-savory pops; when a bowl is nearly finished, staff ladle hot broth made from butchered fish bones over the rice to transform the last bites into a porridge-like ochazuke with ikura bobbing throughout." - Tammie Teclemariam