Fish & Bird Sousaku Izakaya

Robata-grilled skewers

The centerpiece of the menu — charcoal-kissed proteins and vegetables with a clean smokiness that the kitchen doesn't oversauce

Karaage

Japanese fried chicken done with the crispy-thin crust and juicy interior that separates a practiced kitchen from a casual one

Agedashi tofu

Silky tofu in a dashi broth that pools at the base of the crisp exterior — a reliable litmus test for kitchen precision

Japanese highball

House whisky highball made with proper ratios — cold, long-poured, with enough carbonation to cut through the richer plates

Seasonal sashimi

Changes with availability; the kitchen sources thoughtfully enough that the daily selection tends to be the most honest value on the menu