Izakaya MEW

The spartan space, dotted with old tech details, draws crowds of twenty-somethings that frequently pack the room by early evening. While waiting for a table, diners can order drinks and appetizers at the bar. The kitchen turns out plates like smoky, charred yaki corn coated in buttery seasoning and cheese, omu soba, and thinly crisped agedashi tofu. Drinks include a frozen Kirin beer capped with a bitter cold foam that keeps the liquid chilled, delivered by a fast, efficient staff.