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Ponto-cho Robin Review
An adventurous menu sets Ponto-cho Robin ahead of the competition. Charcoal-color walls, rich wooden staircases, and a great view of the river from this 150-year-old town house make for a great setting for dishes like sea urchin in wasabi broth, grilled river fish, and the ever-popular kami-nabe, a hot pot made of paper and cooked on an open flame at your table: it's mesmerizing and tasty. The chef goes to the market daily and rotates the menu regualarly based on what's fresh. Seating on the riverfront deck is lovely in summer.
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