Kotaro
The friendly izakaya on a quiet backstreet in the hip Shibuya neighborhood has an open kitchen where chef Kotaro Hayashi serves small bites to pair with rare sakes. Potato salad is a classic bar food in Japan that is creamier than the American version, and Kotaro’s twist includes a smoked soft-boiled egg. Move on to one of his signature handmade udon noodle preparations. Ask to have the sakes served at different temperatures to taste the expressions from hot to cold.
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