Fish Bird Sousaku Izakaya - Berkeley

The only thing I didn't like about the restaurant was when I added the broth to the agedashi tofu, the coating became gooey. However, I believe this is due to the fact that cornstarch is commonly used to make agedashi tofu. Other than that, everything about the dish was well-balanced and delicious.

The duck confit and sashimi platter were delicious, and the karaage had a nice crispy skin as well.

I received only two small pieces of chicken instead of a regular portion.

Californian Japanese is my summary! Farm to table, modern and Californian prices. We had our favorite classic dish, Nabe and it wasnt mind blowing simple enough. It was too porky. I would come again if friends ever crave for novelty, creativity... And if we would love to burn some cash! Didnt had too many photos.

I'm here 4 times and it's a place where I love to experience friends. the atmosphere, the cocktails and the menu as well as the fact that everything is delicious, keeps me back. my favorite cocktail is on your toes. oh, and the barkeepers are brilliant, so don't miss out on the bar.