It’s delicious here.
I have nothing but admiration and respect for the chef’s imagination.
I thought the dandan noodles used niboshi (dried sardine) without dashi stock, but this is pasta! The niboshi itself never overpowers, and the deep flavour within vegetables with butter adds to the good flavour. The char siu pork is extremely delicate and the side dish of soup is to be savoured.
Niboshi in nori … that’s Japanese way of cooking. I feel it’s not as revolutionary as ‘Japone’, for example.
Personally, I’m not that interested in the meat dishes, and have never been the original ‘Carneya’. But actually wanted to go there because the niboshi pasta is way too delicious. And at the same time I also wanted to eat pasta that​ ​‘Pizzeria Kyoko passione e amore’made from kaikarou noodles. (lol)
“‘Kimura’.Let’s go again soon. Next time it’s niboshi pasta in tomato sauce!

sisi Niboshi (sisiNibotan)
4-9 Nihonbashi Ozu-cho, Chuo-ku, Tokyo