Thanks to my friend Shaun-san (Sake Restaurant Sydney and Brisbane) I was introduced to both Kozaemon-san (super sake maker) and also Brend-a-han san (Tokyo local and ex restaurant manager)... all three of them insisted wholeheartedly that we eat at Aka Oni while I was in town recently. I am not even going to attempt to tell you how to get there as it is tucked away in a Tokyo rabbit warren and besides it is constantly packed - but if you do happen to seek it out and score a table I promise it will be worth the effort.
They served very well executed, hearty Sake fare - perfect for the impressive list of sake available here. Many sake makers visit this venue to check out the competition and other restaurateurs come to find new brands of sake to sell at their own establishments - these guys are that onto it. And I have it on good authority that it can take you years to get your sake brand onto their list - only when your craft has been honed to the point of perfection will they take agree to serve it! I like.
Mmmm... chunky sake to start - specifically less finely filtered to allow some texture
Lightly cooked shirako (fish sperm sacs) served with ponzu, ginger and sudachi lime
hmmm... what else do you suggest we try....?
ohitashi
nagaimo with uni, wasabi and nori - where the mountains meet the sea, a surprisingly excellent combination
fish karaage with a vinegar dressing- crisp as can be and bloody delicious
Agedofu (fried tofu) with daikon and soy
