Kawa Ni

"This Japanese joint in LoHi keeps the $5 sake bombs and $10 Toki highballs flowing Tuesday through Friday from 4 p.m. to 5 p.m. while dishing up $5 Spam bao and tofu pockets as well as $12 bowls of pork-kimchi udon or crab fried rice, to name just a few of the deals on deck — all of which represent savings of anywhere from $3 to as much as $7." - Ruth Tobias

"An unconventional izakaya offering approachable Japanese cooking with creative shareable plates and satisfying noodle dishes." - Kevin Chau

"Tucked in a cozy brick building in the heart of LoHi, Kawa Ni is a bar and restaurant with izakaya vibes and a contemporary soul. Framed prints of Japanese folk art line the walls of the moody, wood-paneled dining room, where an extensive menu of share-worthy bites featuring flavors from Japan, China, Thailand, and beyond are served. Come with a crowd and build a feast with the gochujang-seasoned lamb dan dan noodles, shaved broccoli salad with ham and ra-yu (Japan’s answer to chile crunch) and fiery kung pao karaage. No matter what you order, the hearty portions and playful flavor combinations will complement (and soak up) any well-shaken concoction you knock back, whether that’s a sake bomb or one of their cheekily-named cocktails (looking at you, shochu-infused Lemme See Your Pikachu). photo credit: Kawa Ni photo credit: Kawa Ni photo credit: Kawa Ni photo credit: Kawa Ni" - Patricia Kaowthumrong

"Call it the “it” factor. With a rustic vibe and a come-as-you-are attitude, this modern izakaya has quickly become a home away from home for LoHi’s party people, who kick things off with cocktails like the Big Fat Old Fashioned featuring smoked bone marrow–washed bourbon before digging into a menu that’s full of adventurous twists and turns — from shaved broccoli miso goma with ham and burnt honey to pickled tofu bao with kimchi green tomatoes to scallop crudo in peach-and-pepper jus with anise hyssop. Sake bombs cap it all off with a bang." - Eater Staff

"Housed in a brick building that was once a firehouse, this unconventional izakaya from Chef Bill Taibe offers approachable Japanese cooking by way of Connecticut (home of the original location). To match the freewheeling cuisine, the vibe is lively and relaxed, with an ample bar reserved for walk-ins that offers an ideal spot to nibble while tippling an assortment of sakes and cocktails. The menu has a bit of everything, from creative shareable plates like a scallop crudo with grapefruit, ginger, and dill, or a kung pao chicken karaage; more substantial dishes of noodles, as in a carbonara-like bowl of kimchi udon with pork belly, egg yolk, and pecorino, are plenty satisfying as well." - Michelin Inspector