Washokuya Taichi

Washokuya Taichi seats 13 guests, with plenty of counter space and a welcome approach to solo diners. The owner-chef hand-selects his ingredients at local markets each day and updates the blackboard with sashimi and dessert specials. In spite of offering a generally izakaya-style dining experience, the first thing that guests will notice is the elegant plating: the chef’s way of honoring his ingredients while letting guests feast with their eyes first. Washokuya Taichi is defined by two opposing specialties: its signature salad and extra thick-cut pork cutlet sandwich. The salad uses a wide variety of fresh vegetables, including less common ingredients such as bitter melon and Brussels sprouts. The thick-cut pork cutlet sandwich is fried to order and made of the best tenderloin. Other menu items stand out for their attention to taste and seasonality that goes beyond tradition, plus a made-to-order approach. Michelin Guide: 2020 - Bib Gourmand