SHIKAKU

Thirty-one seats line the wrap-around square counter that lends Shikaku its name, but the venue is anything but square. Opened in 2020, the moody lighting and warm, wood bar captures the glow of fire-grilled ambiance perfectly. The most exciting aspect of Shikaku’s menu is the unique combination of specialty cooking styles on offer. Menu items flow between roasty, open-flame charcoal grilled dishes and super-hot flash searing on iron teppanyaki plates. A wide à la carte menu makes waiting on their classic nabe rice a great opportunity to try a variety of small dishes. The specialty here is unagi, a classic stamina-enhancing dish that is often enjoyed during summer to beat fatigue but is actually rumored to taste best in winter, when the eels are fatter. During weekends, Shikaku operates as an unagi specialty venue, offering only unaju and unagi courses. For dinner, the menu spans a wide range, from course menus to kushiyaki.