A sleek, modern subterranean Japanese izakaya in the industrial Central East Side, Biwa takes ramen and small plates to delicious heights. Homemade noodles are the focal point of aromatic, flavorful soups you can enrich with add-ons such as smoked pork shoulder, crispy chicken thighs, kimchi greens, and seaweed. Other adventurous options include yakimono (skewered and grilled meats and vegetables, like trout, chicken livers, and button mushrooms), sashimi (fresh raw meats like scallops and tuna), and agemono (deep fried tofu, chicken, or kimchi). If you want to embark on a true epicurean adventure, consider the $35 per person Omakase, or chef's choice dinner. Sake choices abound. This is one of the better late-night food options in the city, serving until around midnight most nights.
Oct 13, 2008
Biwa is open Sunday from 5 pm to to close.