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The central idea at Chirori is to explore sake’s full potential, including its ability to match with a variety of ingredients not commonly found in Japanese cuisine, such as prosciutto, blue cheese, and tomatoes.
Kimio Fukuya holds court most nights at Bishoku, the new Japanese restaurant started by his vivacious daughter, Jackie. Fukuya retired two years ago after selling his seminal restaurant Sushi Huku, a popular Japanese expat hangout known for its Osaka-style specialties. But his former sushi chef, Mickey-san, migrated to Bishoku, and many of his old drinking buddies join him for rounds of sake and hearty food in a dining room the exact color of green tea.