From Gayot:
"Chef-owner Guy Wong, still in his 20s, is a study in cultural integration. He grew up in Sandy Springs, and graduated high school in suburban Atlanta. He went off to Japan to study cuisine, and brought back to Atlanta the concept of the izakaya, a type of Japanese pub where small plates, convivial after-work conversation and drinks are the bill of fare."
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
Atlanta magazine: Best Shochu Bar, 2010 critics' poll.
" ... I sat down to a plate of rare black edamame imported from Japan, and a fluffy steamed bun filled with tender roast duck, star anise jus, and hoisin sauce that reminded me of a slider. I quaffed a refreshing cocktail made with fresh grapefruit and the clear sweet-potato-distilled spirit called shochu. I became a convert."
— Christiane Lauterbach, Atlanta magazine, December 2010
From Gayot:
"Chef-owner Guy Wong, still in his 20s, is a study in cultural integration. He grew up in Sandy Springs, and graduated high school in suburban Atlanta. He went off to Japan to study cuisine, and brought back to Atlanta the concept of the izakaya, a type of Japanese pub where small plates, convivial after-work conversation and drinks are the bill of fare."
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
Atlanta magazine: Best Shochu Bar, 2010 critics' poll.
" ... I sat down to a plate of rare black edamame imported from Japan, and a fluffy steamed bun filled with tender roast duck, star anise jus, and hoisin sauce that reminded me of a slider. I quaffed a refreshing cocktail made with fresh grapefruit and the clear sweet-potato-distilled spirit called shochu. I became a convert."
— Christiane Lauterbach, Atlanta magazine, December 2010