KINKA IZAKAYA ORIGINAL

Karaage

Double-fried Japanese fried chicken with a shatteringly thin crust and juicy interior, served with kewpie mayo and lemon — the dish most tables order first and often order twice

Takoyaki

Octopus balls with a custardy, molten center under bonito flakes and okonomiyaki sauce — a reliable rendition of an izakaya staple

Gyoza

Pan-fried pork dumplings with a well-crisped bottom and thin skin, reliable comfort-food execution

Yakitori Skewers

Charcoal-grilled chicken skewers in various cuts — thigh, skin, tsukune — with tare glaze; order a range to assess the grill

Okonomiyaki

Japanese savory pancake layered with cabbage and toppings, finished tableside with bonito and mayo — hearty, filling, worth sharing between two

Edamame

Salted steamed soybeans — nothing surprising, but a necessary pace-setter while the kitchen fires the rest of your order

Japanese Whisky Highball

House highball built with Japanese whisky over heavy ice — well-made, dangerously drinkable, and the right companion to fried plates