January was Izakaya month at Nodoguro. It was such a fun menu. The point of focus was creating the more assertive tavern fare while maintaining identity and respecting all of the existing limitations. The result was a menu that was comforting and familiar, but very clearly Nodoguro style.
This is our rice course, which was basically a Chazuke. It was made with Sasanishiki rice and Sake and smoke treated Sockeye Salmon. The Chazuke was topped with baby aka karaine greens, katsuobushi, kizami nori, and popSoba, finished with a luxurious tea scented Dashi. This was one of my favorite rice courses of the year. Super fun.